This would be where the other half of my broccoli rabe bunch from Friday went. Oh, and those other cans of beans that I had but didn't mention...
Okay, I'll admit it, when I find something that works I tend to stick with it. In this case I was so pleased with the broccoli rabe and cannellini bean pairing that I had to go for a repeat performance, with risotto as my stage...my canvas...you get it.
The thing is, as much as I love risotto, I always feel a little weird about eating a plate of rice for dinner. It's probably not as big a deal for meat-eaters who, for the most part, down substantial servings of protein three or more times a day, but for me, dinner is my last chance to protein-up for the day.
This would be in part why I thought I was so brilliant to add my broccoli rabe-cannellini bean combo to risotto. What could potentially be just a plate of rice, maybe doused in dairy and fat, is instead a healthy meal, nicely balanced out with veggie goodness and bean protein. It's also way more delicious and satisfying.
Cannellini Bean and Broccoli Rabe Risotto
- 2 tbsp. olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 ½ cups Arborio rice
- ¼ cup white wine
- 2 cups vegetable broth
- ½ bunch broccoli rabe about ¾ lb. stems removed and coarsely chopped
- 2 cans 14 oz. each or 3 ½ cups cooked cannelloni beans, rinsed and drained
- ground black pepper to taste
- ¼ cup chopped fresh parsley
Heat oil in large saucepan over medium heat. Add onion and sautee until softened, about five minutes.
Add garlic and sautee another minute.
Add rice and continue to sautee until translucent.
Add white wine and cook, stirring frequently, until fully absorbed.
Add about ½ cup broth, bring to a simmer and cook, stirring frequently, until fully absorbed.
Continue adding about ½ cup of broth at a time and cooking, stirring frequently until absorbed.
After about ten minutes of this, add broccoli rabe.
Continue cooking and adding ½ cup of broth at a time for about another ten minutes, until all broth is absorbed, broccoli rabe is tender, and rice is thick and creamy.
Total cook time should be about twenty minutes.
Add beans and stir just until heated throughout. Spoon onto plates and top with parsley and pepper.