Risotto With Bitter Greens

1. 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.

2. 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.

3. 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.

4. 4

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

5. 5

   Stir cheese into risotto, then spoon into wide bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.