Goat Cheese Risotto with Broccoli Rabe

Goat Cheese Risotto

Francesca Borgognone


  • 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

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?


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! 

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