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Cannellini Bean and Broccoli Rabe Risotto
Course: Entree
Servings: 6 -8
Author: Alissa
Ingredients
  • 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
Instructions
  1. Heat oil in large saucepan over medium heat. Add onion and sautee until softened, about five minutes.
  2. Add garlic and sautee another minute.
  3. Add rice and continue to sautee until translucent.
  4. Add white wine and cook, stirring frequently, until fully absorbed.
  5. Add about 1/2 cup broth, bring to a simmer and cook, stirring frequently, until fully absorbed.
  6. Continue adding about 1/2 cup of broth at a time and cooking, stirring frequently until absorbed.
  7. After about ten minutes of this, add broccoli rabe.
  8. 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.
  9. Total cook time should be about twenty minutes.
  10. Add beans and stir just until heated throughout. Spoon onto plates and top with parsley and pepper.