Goat Cheese Risotto with Broccoli Rabe

Staff Writer
Goat Cheese Risotto with Broccoli Rabe
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?

Ready in
45 m
6
Servings
366
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! 

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.

Nutritional Facts

Total Fat
14g
22%
Sugar
5g
N/A
Saturated Fat
8g
38%
Cholesterol
33mg
11%
Protein
18g
36%
Carbs
41g
14%
Vitamin A
306µg
34%
Vitamin B6
0.5mg
26.6%
Vitamin C
33mg
55%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
14%
Vitamin K
359µg
100%
Calcium
265mg
27%
Fiber
6g
22%
Folate (food)
147µg
N/A
Folate equivalent (total)
275µg
69%
Folic acid
75µg
N/A
Iron
6mg
32%
Magnesium
61mg
15%
Monounsaturated
4g
N/A
Niacin (B3)
7mg
36%
Phosphorus
289mg
41%
Polyunsaturated
1g
N/A
Potassium
638mg
18%
Riboflavin (B2)
0.5mg
29.5%
Sodium
1103mg
46%
Thiamin (B1)
0.5mg
35.9%
Trans
0.2g
N/A
Zinc
2mg
15%