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Risotto with Bitter Greens

Risotto with Bitter Greens
The recipe Risotto with Bitter Greens is ready in around 45 minutes and is definitely a spectacular gluten free and vegetarian option for lovers of Mediterranean food. This recipe makes 4 servings with 381 calories, 11g of protein, and 15g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, chèvre cheese, onion, and a few other things to make it today. It works well as an affordable side dish.

Instructions

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.
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Broccoli RabeBroccoli Rabe
WaterWater
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2
Drain and immerse in cold water. When cool, drain and coarsely chop.
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WaterWater
3
In the same pan over medium-high heat, combine oil and onion. Stir often for 3 minutes.
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OnionOnion
Cooking OilCooking Oil
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4
Add garlic and stir often until onion is limp, about 2 minutes.
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GarlicGarlic
OnionOnion
5
Add rice, stir, then add wine. Stir until wine evaporates, about 1 minute.
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RiceRice
WineWine
6
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.
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BrothBroth
RiceRice
7
Stir in broccoli and, for a creamier risotto, a little more broth. Stir often until broccoli is warm, 2 to 3 minutes.
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BroccoliBroccoli
BrothBroth
8
Stir cheese into risotto, then spoon into wide bowls.
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CheeseCheese
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BowlBowl
DifficultyMedium
Ready In45 m.
Servings4
Health Score56
Gluten FreeVegetarianVery Healthy
CuisinesMediterraneanItalianEuropean
DietsGluten FreeLacto Ovo Vegetarian
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