Pasta-Shell Risotto with Broccoli Rabe

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Broccoli Rabe

  Broccoli Raab Rapini - Freshdirect

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Water

  Plain, clean water

  4 cup or 947g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a medium saucepan, bring the chicken broth and water to a boil with salt, then reduce to maintain a bare simmer.
2. Trim tough stem ends from the broccoli rabe. Cut remaining stems into 1-inch pieces and coarsely chop florets and leaves.
3. Heat the olive oil in a heavy 5- to 6-quart pot over medium-high until shimmering. Add the onion and salt, and cook until softened, 3 to 5 minutes. Stir in the garlic and cook 1 minute.
4. Add the shell pasta, broccoli rabe stems, and about 3/4 cup hot broth. Simmer briskly, stirring often, until absorbed. Continue adding hot broth 3/4 cup at a time, stirring frequently and letting each addition absorb before the next, until the pasta is almost al dente and creamy, about 12 to 13 minutes.
5. Stir in the remaining broccoli rabe and black pepper. Cook, stirring, until the pasta is al dente and the greens are just tender, 2 to 3 minutes. Add more hot broth if needed to loosen.
6. Off the heat, stir in the Parmesan. Taste and adjust with salt and pepper. Serve hot, with extra Parmesan on the side if desired.