- 4
Ingredients
- FOR THE BROTH, BOIL:
- 8 cups low-sodium chicken broth
- 1/2 bunch broccoli rabe (8 oz.), trimmed and chopped
- FOR THE RISOTTO, BROWN:
- 8 oz. bulk Italian sausage
- 2 Tbsp. olive oil
- SWEAT:
- 1 cup diced onions
- 2 Tbsp. minced fresh garlic
- 2 tsp. dried oregano
- 1 tsp. red pepper flakes
- STIR IN:
- 1 cup dry Arborio rice
- 1/2 cup dry white wine, hot
- 1/2 cup grated Parmesan
- Grated Parmesan
Preparation
Step 1
For the broth, boil broth in a saucepan. Blanch broccoli rabe in broth, in batches, 30 seconds per batch, then plunge into ice water; drain and spin dry. Keep broth hot over low heat.
For the risotto, brown sausage in oil in a large sauté pan over medium heat until cooked through, about 5 minutes; transfer to a paper-towel lined plate.
Sweat onions, garlic, oregano, and pepper flakes in drippings until softened, about 3 minutes.
Stir in rice to coat in drippings. Deglaze pan with wine; stirring constantly until completely absorbed, about 2 minutes. Add broth in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, and until rice is al dente, about 45 minutes total. (There will likely be some remaining broth.)
Stir in 1/2 cup Parmesan, sausage, and broccoli rabe until heated through. Add additional broth to reach desired consistency. Top servings with additional Parmesan.
Per serving: 552 cal; 24g total fat (8g sat); 46mg chol; 929mg sodium; 51g carb; 3g fiber; 25g protein