- 1 pound broccoli rabe (or any other bitter green such as kale)
- 2 1/2 tablespoons Safeway SELECT Verdi Olive Oil
- 1/3 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken or vegetable broth, heated
- 1/2 cup crumbled chevre (goat) cheese
- In a 3- to 4-quart pan, bring 2 quarts water to a boil over high heat. Plunge broccoli rabe into water and cook until bright green, about 2 minutes. Drain and immerse in cold water. When cool, drain and coarsely chop.
- In the same pan over medium-high heat, combine oil and onion. Stir often for 3 minutes. Add garlic and stir often until onion is limp, about 2 minutes. Add rice and continue to cook, stirring until grains are opaque (about 2 minutes). Add wine and stir until wine evaporates, about 2 minutes.
- Add 1 1/2 cups hot broth and cook over medium heat until the liquid is absorbed. Continue to add broth, 1/2 cup at a time, until all broth is used and rice is tender to bite, about 20 minutes.
- Stir in chopped broccoli rabe and cheese. Spoon risotto into wide bowls to serve.