Rapini risotto

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PREP TIME

15 min

Makes

4 to 6 servings

* PLUS Cooking time: 25 minutes

Ingredients

  • 1 bunch rapini , or 2 cups chopped broccolini
  • 2 large ripe plum tomatoes
  • 3 to 4 green onions
  • 1 tbsp butter
  • 2 garlic cloves , minced
  • 1 cup short-grain rice , preferably arborio
  • 1 cup dry white wine
  • 1/4 to 1/2 tsp hot-red-chili-flakes
  • 284-mL can undiluted chicken broth , preferably low sodium
  • 1 1/2 to 1 3/4 cups water
  • 10 large fresh basil leaves
  • 1/2 cup freshly grated parmesan

Instructions

  • Clean and chop rapini. Seed and coarsely chop tomatoes. Thinly slice onions. Melt butter in a large wide saucepan set over medium heat. Add garlic and sauté 1 minute. Add rice, stirring until coated with butter, about 1 minute. Stir in wine and chili flakes. Stir gently until rice absorbs all of wine.
  • Stir in broth, then water, 1/4 cup (50 mL) at a time, stirring often and waiting until almost all liquid is absorbed before adding next 1/4 cup (50 mL) water. This process, which will take at least 20 minutes, is necessary to achieve creaminess. After 1 cup (250 mL) water has been added, stir in rapini. Continue adding water until a total of 1-1/2 cups (375 mL) has been added. Then continue stirring until rice is tender. Add remaining 1/4 cup (50 mL) water only if needed for a soupy texture. Shred basil and stir in with cheese, tomatoes and onions. Serve in soup bowls as a main course or as a side dish with grilled chicken or fish.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 7.6 g,
  • Carbohydrates
  • 31.1 g,
  • Fat
  • 4.8 g,
  • Fibre
  • 1.6 g,

Here’s textural interplay in this flavourful risotto between slightly crunchy rapini and creamy al dente rice.