Pasta-shell risotto with broccoli rabe
Savor the delightful flavors of our Pasta-Shell Risotto with Broccoli Rabe. This comforting dish features tender pasta shells, fresh broccoli, and a rich blend of garlic, olive oil, and grated Parmesan cheese. Perfectly cooked in a savory chicken broth, it's an easy, flavorful weeknight meal the whole family will love. Ready in just under an hour!
Cook time 35 min
Prep time 30 min
Ingredients:
4 cups chicken broth1 bunch broccoli
15.95 oz pasta
2 garlic cloves
1/4 cup olive oil
1 onion
4 cups water
1/2 cup grated parmesan cheese
Pasta-shell risotto with broccoli rabe is a delicious and hearty dish that combines the creamy texture of traditional risotto with the unique shape and bite of pasta shells. This recipe is a great way to enjoy the robust flavors of garlic, onion, and broccoli rabe, finished off with a generous sprinkle of grated Parmesan cheese. Perfect for a cozy dinner at home, this dish is sure to become a favorite in your household.
Instructions:
- Trim the ends of the broccoli rabe and cut it into bite-sized pieces.
- Bring a large pot of salted water to a boil. Blanch the broccoli rabe for about 2-3 minutes until vibrant green but still crisp. Drain and immediately plunge into ice water to stop the cooking.
- Once cooled, drain the broccoli rabe and set aside.
- In a medium saucepan, combine the chicken broth and water. Bring to a simmer over medium heat, then reduce the heat to low to keep it warm.
- In a large sauté pan or skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and cook for about 3-4 minutes, or until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the pasta shells to the pan with the onions and garlic. Stir to coat the pasta with the oil and aromatics.
- Begin adding the warm broth mixture to the pasta, one ladleful at a time. Each time, stir until the liquid is mostly absorbed before adding more broth. Continue this process, adding the broth gradually, until the pasta is al dente. This should take about 15-20 minutes.
- Stir in the blanched broccoli rabe. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Once the pasta is cooked to your liking and the broccoli rabe is tender, remove the pan from the heat.
- Stir in the grated Parmesan cheese until well combined. The cheese will melt and create a creamy consistency.
- Taste and adjust seasoning if necessary.
- Serve the pasta-shell risotto hot, garnished with extra Parmesan cheese if desired.
Tips:
- Blanch the broccoli rabe for a few minutes before adding it to the dish to reduce its bitterness.
- Use a good quality Parmesan cheese for the best flavor.
- Continuously stir the pasta while it cooks to achieve a creamy risotto-like texture.
- Feel free to add a splash of white wine during cooking for an extra layer of flavor.
- Adjust the consistency with extra broth or water if the pasta absorbs too much liquid.
- Serve immediately to enjoy the dish at its best texture and flavor.
Your pasta-shell risotto with broccoli rabe is now ready to be served! The combination of creamy pasta, savory garlic and onion, and the slight bitterness of the broccoli rabe creates a harmonious and satisfying dish. Top it off with more grated Parmesan cheese if desired, and enjoy this comforting meal with family or friends.
Nutrition per serving
6 ServingsCalories 370kcal
Protein 18g
Carbohydrates 63g
Fiber 5g
Sugar 4.87g
Fat 13g
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