Print Options:

Risotto with Bitter Greens

Makes 4 servings

In Italy, Paul Franson was intrigued by the popularity of vegetables with a bitter edge. Although he finds the taste a little strong on its own, he enjoys the flavor of broccoli rabe when it's subdued by a creamy risotto.

 1 pound broccoli rabe or Chinese broccoli (gai laan)
 3 tablespoons olive oil
 1/2 cup finely chopped onion
 2 cloves garlic, minced
 1 cup arborio or short- to medium-grain white rice
 1/2 cup dry white wine
  About 4 cups chicken broth
 1/4 cup crumbled chèvre (goat) cheese
Step 1

In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Plunge broccoli rabe into water and cook until bright green, about 2 minutes. Drain and immerse in cold water. When cool, drain and coarsely chop.

Step 2

In the same pan over medium-high heat, combine oil and onion. Stir often for 3 minutes. Add garlic and stir often until onion is limp, about 2 minutes. Add rice, stir, then add wine. Stir until wine evaporates, about 1 minute.

Step 3

Add 4 cups broth and bring to a boil on high heat, stirring. Reduce heat to simmering and stir often until rice is tender to bite, about 15 minutes.

Step 4

Stir in broccoli and, for a creamier risotto, a little more broth. Stir often until broccoli is warm, 2 to 3 minutes.

Step 5

Stir cheese into risotto, then spoon into wide bowls.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 359Calories from Fat 35
% Daily Value *
Total Fat 14g22%

Saturated Fat 3.9g20%
Cholesterol 10.4mg4%
Sodium 171mg8%
Total Carbohydrate 48g16%

Dietary Fiber 0.9g4%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.