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    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.  

    Ingredients

    • 2 cloves garlic
    • 2 sprigs fresh rosemary
    • 1/4 teaspoon crushed red pepper
    • 4-5 1/2 cups reduced-sodium chicken broth
    • 2 teaspoon 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 Parmesan cheese, freshly grated
    • salt, to taste
    • freshly ground pepper, to taste

    Instructions

    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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