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?

6
Servings
317
Calories Per Serving
Deliver Ingredients

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! 

Nutritional Facts

Total Fat
9g
13%
Sugar
10g
11%
Saturated Fat
5g
21%
Cholesterol
18mg
6%
Carbohydrate, by difference
49g
38%
Protein
10g
22%
Vitamin A, RAE
89µg
13%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
188mg
19%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
140µg
5%
Folate, total
37µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
56mg
18%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Phosphorus, P
248mg
35%
Selenium, Se
2µg
4%
Sodium, Na
1064mg
71%
Water
219g
8%
Zinc, Zn
1mg
13%

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.