Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

This dinner was unbelievably delicious.  It's definitely going to make it's way into our regular meal rotation.  I can't wait to make it again!

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 tsp olive oil
1 large onion, chopped
8 oz. sweet turkey Italian sausage
1 shallot, chopped
1 cup Arborio rice
1/3 cup white wine
2 cups endive leaves
3 tbsp freshly grated pecorino Romano cheese
1 tsp grated lemon rind
salt to taste

Heat a large skillet over medium-high heat.  Add olive oil and heat thru until shimmery. Add chopped onion to pan; sauté 7 minutes or until golden.

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 endive and remaining ingredients.