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Risotto with Bitter Greens

Yield Makes 4 servings
In Italy, Paul Franson was intrigued by the popularity of vegetables with a bitter edge. Although he finds the taste a little strong on its own, he enjoys the flavor of broccoli rabe when it's subdued by a creamy risotto.


  • 1 pound broccoli rabe or Chinese broccoli (gai laan)
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup arborio or short- to medium-grain white rice
  • 1/2 cup dry white wine
  • About 4 cups chicken broth
  • 1/4 cup crumbled chèvre (goat) cheese

Nutrition Information

  • calories 359
  • caloriesfromfat 35 %
  • protein 11 g
  • fat 14 g
  • satfat 3.9 g
  • carbohydrate 48 g
  • fiber 0.9 g
  • sodium 171 mg
  • cholesterol 10.4 mg

How to Make It

  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. Drain and immerse in cold water. When cool, drain and coarsely chop.

  2. In the same pan over medium-high heat, combine oil and onion. Stir often for 3 minutes. Add garlic and stir often until onion is limp, about 2 minutes. Add rice, stir, then add wine. Stir until wine evaporates, about 1 minute.

  3. 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.

  4. Stir in broccoli and, for a creamier risotto, a little more broth. Stir often until broccoli is warm, 2 to 3 minutes.

  5. Stir cheese into risotto, then spoon into wide bowls.