Pasta-Shell Risotto with Broccoli Rabe

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Broccoli

  Raw

  1 bunch or 608g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  4 cup or 947g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Chop the onion and garlic cloves.
2. In a medium saucepan, bring the broth, water, and 1 teaspoon of salt to a boil, then reduce the heat to maintain a bare simmer.
3. Trim the tough stem ends from the broccoli rabe, cut the remaining stems into 1-inch pieces, and coarsely chop the florets and leaves.
4. Heat the olive oil in a 5- to 6-quart heavy pot over medium-high heat until shimmering. Sauté the onion with 1/2 teaspoon salt until softened, about 3 to 5 minutes. Add the garlic and sauté for 1 minute.
5. Add the pasta, broccoli rabe stems, and 3/4 cup of hot broth to the pot. Simmer briskly, stirring constantly, until the broth is absorbed. Continue simmering and adding hot broth, 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until the pasta is almost al dente and creamy-looking, about 12 to 13 minutes.
6. Stir in the remaining broccoli rabe and 1/4 teaspoon pepper. Cook, stirring, until the pasta is al dente and the broccoli rabe is just tender, 2 to 3 minutes. If needed, add more hot broth to moisten. Stir in the cheese and season with salt and pepper to taste. Serve with additional cheese on the side.