Goat Cheese Risotto with Broccoli Rabe

Goat Cheese Risotto with Broccoli Rabe
Staff Writer
Goat Cheese Risotto

Francesca Borgognone

Goat Cheese Risotto

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

  • bunches broccoli rabe, stemmed and chopped
  • 6  Cups  vegetable or chicken broth
  • 1/2  Cup  scallions, minced
  • 3  Tablespoons  unsalted butter
  • 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! 

Nutritional Facts

Total Fat
44g
63%
Sugar
38g
42%
Saturated Fat
11g
46%
Cholesterol
40mg
13%
Carbohydrate, by difference
85g
65%
Protein
42g
91%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
440mg
44%
Choline, total
243mg
57%
Fiber, total dietary
2g
8%
Folate, total
88µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
180mg
56%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
535mg
76%
Riboflavin
1mg
91%
Selenium, Se
61µg
100%
Sodium, Na
48347mg
100%
Water
18g
1%
Zinc, Zn
2mg
25%

Goat Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Goat Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.