Pasta-Shell Risotto With Broccoli Rabe

  1. Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
  2. Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.
  3. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then saute onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and saute 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.

chicken broth, water, broccoli rabe, olive oil, onion, garlic, pasta shells

Taken from www.epicurious.com/recipes/food/views/pasta-shell-risotto-with-broccoli-rabe-240590 (may not work)

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