Sweet red bell pepper balances the bitterness of broccoli rabe in this vegetable risotto recipe. If you can't find broccoli rabe, use chard instead. For an easy risotto method, we've also included instructions for making this dish in the microwave. Make it a meal: Serve with Arugula & Strawberry Salad.

Ruth Cousineau
Source: EatingWell Magazine, March/April 1997
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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:

  • 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.

  • 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.

  • 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.

  • 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.

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

Tips

Make this a complete dinner by serving it with Spinach & Strawberry Salad with Feta & Walnuts.

Nutrition Facts

301.7 calories; protein 14.2g 28% DV; carbohydrates 47.8g 15% DV; exchange other carbs 3; dietary fiber 2.1g 8% DV; sugars 4.1g; fat 6.2g 10% DV; saturated fat 2.4g 12% DV; cholesterol 11.5mg 4% DV; vitamin a iu 7478.8IU 150% DV; vitamin c 132mg 220% DV; folate 26.9mcg 7% DV; calcium 169.2mg 17% DV; iron 1.8mg 10% DV; magnesium 13.4mg 5% DV; potassium 331.9mg 9% DV; sodium 971.8mg 39% DV; thiaminmg 4% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/07/2014
Worth the effort Used the stovetop method with 5 1/2 cups of broth. This recipe was delicious and well worth the effort. Good leftover too. Read More
Rating: 4 stars
10/29/2011
Very good and tasty full of flavor Read More