Categories: Pasta

Ingredients

• 8 cups chicken broth
• 1/2 bunch broccoli rabe, trimmed and chopped
• 8 oz. bulk Italian sausage
• 2 tbsp. olive oil
• 1 cup diced onions
• 2 tbsp. minced fresh garlic
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• 1 cup dry Arborio rice
• 1/2 cup dry white wine, hot
• 1/2 cup grated Parmesan
• Grated Parmesan

Directions

1. For the broth, boil broth in a saucepan. Blanch broccoli rabe in broth, in batches, 30 seconds per batch, then plunge into ice water; drain and spin dry. Keep broth hot over low heat.

2. For the risotto, brown sausage in oil in a large saute pan over medium heat until cook through, about 5 minutes; transfer to a paper towel-lined plate.

3. Sweat onions, garlic, oregano and pepper flakes in drippings until softened, about 3 minutes.

4. Stir in rice to coat in drippings. Deglaze pan with wine; stirring constantly until completely absorbed, about 2 minutes. Add broth in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, and until rice is al dente, about 45 minutes total.

5. Stir in 1/2 cup Parmesan, sausage, and broccoli rabe until heated through. Add additional broth to reach desired consistency. Top servings with additional Parmesan.

Email to a friend | Print this recipe | Back