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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
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.
Calories 205, Protein 7.6g, Carbohydrates 31.1g, Fat 4.8g, Fibre 1.6g.
Here's textural interplay in this flavourful risotto between slightly crunchy rapini and creamy al dente rice.