Broccoli Rabe Risotto

Name: Broccoli Rabe Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 1 leave Bulls blood , for garnish; 1 bunch broccoli rabe, cut into small florets; 4 servings Chervil, for garnish; 2 liters chicken stock, as needed; 237 milliliters dry white wine; 2 Tbsps fresh flat-leaf parsley, chopped; 3 sprigs fresh thyme, picked and chopped; 3 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters pitted nicoise olives, sliced; 237 milliliters grated Parmesan, plus more for garnish; 198 grams piquillo peppers, diced (about 1/2 can); 1 Tbsp red wine vinegar; 1 shallot, brunoised; 2 Tbsps unsalted butter

Broccoli Rabe Risotto might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 30g of protein, 32g of fat, and a total of 890 calories. If you have parmesan, bull's blood leaves, chicken stock, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying.

Instructions

Blanch the broccoli rabe, and then immediately shock in an ice bath.

Ingredients you will need

Broccoli Rabe

Ice

Remove from the ice and set aside.

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Ice

Heat the chicken stock in a medium saucepan and keep warm on the stove.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Stove

Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute.

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Salt And Pepper

Olive Oil

Shallot

Butter

Garlic

Rice

Equipment you will use

Frying Pan

Pour in the wine and cook until completely reduced.

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Wine

Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.

Ingredients you will need

Stock

Rice

Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside.

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Piquillo Pepper

Broccoli Rabe

Seasoning

Parmesan

Butter

Salsa

Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.

Ingredients you will need

Parmesan

Chervil

Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.

Ingredients you will need

Salt And Pepper

Piquillo Pepper

Olive Oil

Parsley