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 50 rating

Prep. 25 min

Total 30 min

6 portions

Ingredients

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