Risotto with Broccoli Rabe

Name: Risotto with Broccoli Rabe
Prep time: 25 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 60 g vegetarian hard cheese; 2 garlic cloves; 1 jar sun-dried tomatoes in oil; 2 shallots; 40 g unsalted butter; 10 g olive oil; 30 g pine nuts; 320 g risotto rice; 60 g white wine, dry; 820 g water; 1 heaped tsp vegetable stock paste, homemade; ½ - 1 tsp fine sea salt; 700 g broccoli rabe; fine sea salt; ground black pepper

4.6 (44 ratings)

Difficulty medium

Preparation time 25 min

Total time 30 min

Serving size 6 portions

Ingredients

60 g vegetarian hard cheese, cut in pieces (2 cm)
2 garlic cloves
1 jar sun-dried tomatoes in oil (total weight 280 g), with oil
2 shallots (approx. 60 g), halved
40 g unsalted butter, diced
10 g olive oil
30 g pine nuts
320 g risotto rice (e.g. carnaroli, Arborio)
60 g white wine, dry
820 g water
1 heaped tsp vegetable stock paste, homemade (see tip)
or 1 vegetable stock cube (for 0.5 l) (see tip)
½ - 1 tsp fine sea salt, to taste
700 g broccoli rabe (Cime di Rapa, approx. 1000 g untrimmed), cut in pieces (1 cm)
or 700 g turnip greens (Cime di Rapa, approx. 1000 g untrimmed), cut in pieces (1 cm)
fine sea salt, to taste
ground black pepper, to taste

Nutrition: per 1 portion
Calories: 1714 kJ / 409 kcal
Protein: 15 g
Carbohydrates: 51 g
Fat: 15 g