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 1/2 cups Arborio rice
- 1/4 cup white wine
- 2 cups vegetable broth
- 1/2 bunch broccoli rabe about 3/4 lb. stems removed and coarsely chopped
- 2 cans 14 oz. each or 3 1/2 cups cooked cannelloni beans, rinsed and drained
- ground black pepper to taste
- 1/4 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 1/2 cup broth, bring to a simmer and cook, stirring frequently, until fully absorbed.
- Continue adding about 1/2 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 1/2 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.