1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.
3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 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 the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 4|
|Calories from Fat: 94 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.7mg||13 %|
|Sodium 1211.6mg||42 %|
|Potassium 567.9mg||15 %|
|Total Carbohydrate 60.7g||18 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 57g|
|Protein 20.1g||29 %|
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Calories per serving: 434
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