Parmesan Risotto With Broccoli Rabe Recipe

Name: Parmesan Risotto With Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1/4 pound broccoli rabe; 1/2 cup flat-leaf parsley, plus whole leaves for garnish; 1/4 cup heavy cream; 2 to 2 1/2 cups vegetable or chicken stock (especially Better Than Bouillon); 1/2 cup Arborio rice; 1 tablespoon unsalted butter; 1 shallot, finely minced; 1/4 cup white wine; 1/2 cup grated Parmesan cheese, plus shavings for garnish

Servings: persons

1
Bring a large pot of water to a boil, salt generously, then toss in the broccoli rabe for a brief 2 minutes. Remove immediately and run under the cold tap. Wrap in paper towel and wring out as much of the water as possible. Place in food processor along with the parsley and cream. Blitz until very smooth.
2
Pour the stock into a small pot. This next step is optional: For creamier risotto, place the rice in a sieve and rinse in the stock (you may have to tilt the pot to submerge rice in stock). Bring the now cloudier, starchier stock to a gentle simmer and keep over a low flame.
3
In a medium braiser or any wide-bottomed, high-sided pan (I just use the large pot from the broccoli rabe earlier), melt butter and saute shallot for a couple minutes, or until translucent. Stir in the drained rice, coating each grain until butter-slicked. Splash in the wine and reduce, stirring constantly.
4
Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
5
When cooked to your liking (I like my rice with a slight bite in the middle), stir in the broccoli rabe puree and grated Parmesan, which should loosen the risotto up a bit. Season to taste with salt and pepper. If desired, garnish with whole parsley leaves and Parmesan shavings.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 1/4 pound broccoli rabe, 1/2 cup flat-leaf parsley, plus whole leaves for garnish, 1/4 cup heavy cream, and more.

Yes, Parmesan Risotto With Broccoli Rabe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Risotto With Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions