Goat Cheese Risotto with Broccoli Rabe Recipe

Apr 27, 2012 @ 6:09 PM
Posted by Francesca Borgognone , Editor

Nutrition

Cal/Serving: 298
Daily Value: 15%
Servings: 6

Balanced, High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	12g	19%
Saturated	7g	37%
Trans	0g	0%
Carbs	33g	11%
Fiber	6g	22%
Sugars	1g	0%
Protein	13g	25%
Cholesterol	28mg	9%
Sodium	941mg	39%
Calcium	273mg	27%
Magnesium	55mg	14%
Potassium	392mg	11%
Iron	5mg	30%
Zinc	2mg	13%
Vitamin A	4468IU	89%
Vitamin C	32mg	54%
Thiamin (B1)	0mg	30%
Riboflavin (B2)	0mg	18%
Niacin (B3)	3mg	17%
Vitamin B6	0mg	20%
Folic Acid (B9)	211µg	53%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	3mg	14%
Vitamin K	359µg	449%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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More Recipes By Francesca Borgognone

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?

INGREDIENTS

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

DIRECTIONS

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!