Risotto with broccoli rabe is a first course I often prepare this time of year.
Broccoli rabe make their appearance, and I immediately took the opportunity to cook them for lunch today.
Until a few years ago, I had never tasted them.
It’s thanks to a dear friend of mine who one day invited me to spend some days in Calabria, and once at lunch, I tasted broccoli rabe.
I liked them a lot, and since then, when this period arrives, I always buy them to prepare some delicacies.
And then, vegetables, in general, are very good for our health.
Today, for example, I enjoyed them with rice 🙂
Since I hadn’t posted the recipe yet, I took the opportunity to write it now 😉
As always, it’s a simple and light first course.
If you want to prepare vegetable broth at home, you can follow this recipe of mine: Vegetable Broth
At the end of cooking, you can add grated Reggiano cheese if you like it.
P.S.: Also try this recipe:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 457.51 (Kcal)
- Carbohydrates 89.51 (g) of which sugars 2.02 (g)
- Proteins 9.75 (g)
- Fat 5.86 (g) of which saturated 0.96 (g)of which unsaturated 0.40 (g)
- Fibers 6.48 (g)
- Sodium 653.74 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Risotto with Broccoli Rabe
- 12.35 oz rice
- 2.2 lbs broccoli rabe
- as needed vegetable broth
- 1 onion
- 2 tablespoons extra virgin olive oil
- as needed salt
- as needed pepper
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Spoon
- 1 Ladle
Steps for Risotto with Broccoli Rabe
Clean the broccoli rabe, trying to remove the more damaged leaves, the harder stems, and cut them with a knife.
Blanch them for a few minutes in a pot full of water and set them aside.
In a pan, heat the oil and add the chopped onion, letting it soften for 5 minutes.
If necessary, add some vegetable broth.
Add the rice, pouring in more vegetable broth, and keep stirring with a spoon.
Towards the end of cooking, add the broccoli rabe, then salt and pepper to taste.
After a few minutes, turn off the heat and serve the risotto with broccoli rabe hot.
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