Risotto with Broccoli Rabe & Red Pepper

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Risotto with Broccoli Rabe & Red Pepper

Risotto with Broccoli Rabe & Red Pepper

Sweet red bell pepper balances the bitterness of broccoli rabe in this risotto. If you can’t find broccoli rabe, use chard instead. Make it a meal: Serve with Arugula & Strawberry Salad.

Serves 4

Prep Time 45 min

Total Time 45 min.

Ingredients

  • 2 cloves garlic
  • 2 sprigs fresh rosemary
  • 1/4 teaspoon crushed red pepper
  • 4-5 1 cups reduced-sodium chicken broth
  • 2 teaspoons extra-virgin olive oil
  • 1 red bell pepper, seeded and diced
  • 1 onion, finely chopped
  • 1 cup arborio rice
  • 1 bunch broccoli rabe (rapini), or Swiss chard, stemmed and coarsely chopped
  • 2/3 cup freshly grated Parmesan cheese
  • Salt & freshly ground pepper, to taste

Cooking Directions

Step 1

Place garlic, rosemary and crushed red pepper in a large teaball or wrap in cheesecloth. Put in a 3-quart saucepan, add broth and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.

Step 2

Heat oil in a large skillet over medium heat, add bell pepper and onion and cook, stirring, until softened, 4 to 6 minutes. Stir in rice and cook, stirring, for 1 minute.

Step 3

Ladle in 1/2 cup of simmering broth and cook, stirring frequently, until most of the liquid has been absorbed, about 1 minute. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until only 1 cup of broth remains, about 15 minutes total.

Step 4

Stir in broccoli rabe (or chard) and remaining broth. Cook, stirring, until the rice is just tender and the mixture is creamy, 5 to 7 minutes. Remove from heat and stir in Parmesan. Season with salt and pepper. Serve hot. Microwave method:

Step 5

Place garlic, rosemary and crushed red pepper in a large teaball or wrap in cheesecloth. Put in a 3-quart saucepan, add broth and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.

Step 6

Stir together oil, bell pepper and onion in a 3-quart microwave-safe casserole dish. Microwave, uncovered, on High until vegetables have softened, 5 to 6 minutes, stirring once.

Step 7

Add rice, stirring to coat the grains. Pour in the 4 cups of simmering broth, cover with a lid or plastic wrap and microwave on High until boiling, 5 to 6 minutes. Microwave on medium for 15 minutes.

Step 8

Stir in broccoli rabe (or chard), cover again and microwave on Medium until the rice is just tender and the mixture is creamy, about 3 minutes more. Rotate the casserole dish once if necessary.

Step 9

Remove from microwave. Stir and let stand, covered, for 10 minutes. Stir in Parmesan. Season with salt and pepper. Serve hot.


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