Porcini Mushroom and Broccoli Rabe Risotto
  • CourseMain Dishes
  • CuisineGluten-Free, Vegetarian
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 5cups vegetable broth
  • 1tbsp olive oil
  • 2cloves garlicminced
  • 1 yellow onionminced
  • 1cup porcini mushroomsdiced
  • 2cups Arborio rice
  • 1/2cup sherry
  • 4tbsp butter
  • 1cup Parmesan cheeseshredded
  • salt and pepperto taste
Broccoli Rabe Purée
  • 1bunch broccoli rabeblanched
  • 1/2cup fresh parsley
  • 2tbsp fresh oregeno
  • 1/4cup olive oil
  • salt and pepperto taste
  1. Warm vegetable broth in a medium saucepan over medium-low heat. Keep warm.
  2. While the vegetable broth is warming, heat olive oil over medium heat in a large sauté pan. Add onions and garlic and cook until fragrant. Add mushrooms and cook for 1-2 minutes. Add arborio rice and cook for 1-2 minutes. You should notice a nutty aroma. Add sherry to sauté pan and cook until it is mostly absorbed.
  3. Add warm vegetable broth to the sauté pan one cup at a time. Stir and allow the broth to mostly absorb into the rice between each cup.
  4. After the last cup of broth is added and absorbed, add butter and stir vigorously. Once the butter has melted, repeat with the cheese. The mixture should be creamy. Add salt and pepper to taste. Cover and keep warm.
  5. Make the broccoli rabe purée by combining all purée ingredients in a blender. Blend until smooth.
  6. Add the purée to the risotto and stir to combine. Garnish with shaved parmesan cheese and fresh oregano and serve warm.