Risotto with Italian Sausage, Carmelized Onions, and Spinach

Recipe from Cooking Light (March 08)

4 cups chicken broth
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion
2 teaspoon sugar
8 ounces sweet turkey Italian sausage
1/8 cup chopped shallots
1 cup Arborio rice
1/3 cup white wine
2 cups Spinach
3 tablespoons Romano cheese
1 teaspoon grated lemon rind

Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; saute 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

Removing casings from sausage, add sausage to pan; saute 4 minutes or until browned, stirring to crumble. Add chopped shallots; saute 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total).

Remove from heat; stir in reserved onion, spinach, and remaining ingredients (cheese and lemon rind).