Pasta-Shell Risotto with Broccoli Rabe

Pasta-Shell Risotto with Broccoli Rabe Healthy Recipe

6 Servings 35 min Cook

Macros/Serving: 384 Calories
Tags:vegetarian | pasta


4 Cup Chicken Broth
1 Bunch Broccoli
15 1 Oz Pasta
2 Clove Garlic
1/4 Cup Olive Oil
1 Medium (2-1/2" dia) Onions
4 Cup Water
1/2 Cup Parmesan Cheese


Chop onion.

Chop garlic cloves.

Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.

Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve.

Coarsely chop florets and leaves.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then saut onion with 1/2 teaspoon salt until softened, 3 to 5 minutes.

Stir in garlic and saut 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed.

Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes.

Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes.

(If needed, add more hot broth to moisten; there will be some broth left over.

) Stir in cheese and salt and pepper to taste.

Serve with more cheese on the side.