Risotto with Broccoli Rabe & Red Pepper

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.

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.