Goat Cheese Risotto with Broccoli Rabe

Goat Cheese Risotto
Francesca Borgognone

Ingredients

  • 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?

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! 

Nutrition

Calories per serving:

271 calories

Dietary restrictions:

Balanced, High Fiber Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:

14%

Servings:

6
  • Fat 67g 103%
  • Carbs 186g 62%
  • Saturated 40g 202%
  • Fiber 32g 130%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 16g
  • Polyunsaturated 3g
  • Protein 70g 140%
  • Cholesterol 152mg 51%
  • Sodium 3,244mg 135%
  • Calcium 1,576mg 158%
  • Magnesium 312mg 78%
  • Potassium 2,298mg 66%
  • Iron 31mg 171%
  • Zinc 11mg 75%
  • Phosphorus 1,331mg 190%
  • Vitamin A 1,869µg 208%
  • Vitamin C 198mg 330%
  • Thiamin (B1) 3mg 177%
  • Riboflavin (B2) 2mg 106%
  • Niacin (B3) 20mg 99%
  • Vitamin B6 2mg 115%
  • Folic Acid (B9) 1,229µg 307%
  • Vitamin B12 1µg 10%
  • Vitamin D 44IU 11%
  • Vitamin E 16mg 81%
  • Vitamin K 2,164µg 2,705%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...