Goat Cheese Risotto with Broccoli Rabe Recipe


Cal/Serving: 271
Daily Value: 14%
Servings: 6

Balanced, High-Fiber
Sugar-Conscious, Gluten-Free, Wheat-Free
Vitamin A4414IU88%
Vitamin C33mg55%
Thiamin (B1)0mg29%
Riboflavin (B2)0mg17%
Niacin (B3)3mg17%
Vitamin B60mg19%
Folic Acid (B9)205µg51%
Vitamin B120µg2%
Vitamin D7IU2%
Vitamin E3mg14%
Vitamin K361µg451%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Goat Cheese Risotto
Francesca Borgognone

Hello all, I am the risotto queen, nice to meet you. Wait, what? True story — that is my name in my kitchen at home. At work, I'm known as "Queen of the Rabe," due to my incessant talk of the beloved vegetable with our recipe editor, Will Budiaman

So, to bring together my love for broccoli rabe and risotto, I thought what better way to bond the two then a little butter and a bit of formaggio. The result was better than I had hoped — happy faces and full stomachs! 

Click here to see Butter vs. Olive Oil: What's Better?



  • 2 bunches broccoli rabe, stemmed and chopped
  • 6 cups vegetable or chicken broth
  • 1/2 cup scallions, minced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup goat cheese
  • 1/4 cup Parmigiano-Reggiano
  • Salt and pepper, to taste


Boil the chopped broccoli rabe, drain, and purée in a blender. Set aside. Bring the broth to boil in a sauce pan and set aside on low. In another pan, sauté the scallions in the butter until soft, about 3 minutes. Add the garlic and cook until golden, 2 minutes, and then add the rice. Coat the rice in the butter mixture until completely covered and pour the wine. When the wine is fully absorbed, add broth ½ cup at a time until cooked through. 


Add the puréed broccoli rabe to the rice and don't worry — it's going to turn a bit green! Cover with a lid for 2 minutes and then fold in the goat cheese. Sprinkle with the Parmigiano and cover again, about 5 minutes. Season to taste, then serve and enjoy! 

Recipe Details

Servings: 6
Total time: 45 minutes
Cuisine: Italian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human