Broccoli Rabe Risotto with Grilled Lemon

I have had this dish waiting in the wings for a while. After posting a pressure cooker chili recipe, I decided that I should post this pressure cooker recipe as well! Until recently, I have been using my pressure cooker almost exclusively for risotto. It makes such a delicious and special meal a quick weeknight dinner. The BEST. I incorporated my CSA broccoli rabe into this version. The grilled lemon adds something bright and special to the finished dish- really putting it over the top. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Isaac Becker. I adapted the recipe to make it in a pressure cooker as well as by increasing the amount of stock and broccoli rabe. We skipped the mascarpone- I am sure it would be lovely but we didn’t miss it! 🙂

Yield: Serves 6

  • 1/2 lemon, thinly sliced crosswise
  • olive oil, for brushing
  • 3/4 pound broccoli rabe, trimmed and cut into large pieces
  • 5 cups vegetable or chicken stock (6 cups is using in lieu of wine)
  • 6 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • coarse salt, to taste
  • 1 1/2 cups arborio rice (about 3/4 pound)
  • 1 cup dry white wine (stock can be substituted, if desired)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped tarragon
  • 2 tablespoons finely chopped flat-leaf parsley
  • freshly ground black pepper, to taste
  • mascarpone, for serving, optional
  1. Light a grill or preheat a grill pan. Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total. Transfer to a cutting board and let cool. Dice.
  2. Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccoli rabe to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).
  3. In a 5 to 7 quart pressure cooker, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
  4. Add the rice and cook, stirring, until coated and opaque, about 2 to 3 minutes.
  5. Add the stock and wine (if using) and stir.
  6. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes.
  7. Release the lid according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
  8. Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 2 minutes.
  9. Season with salt and pepper to taste. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone, if desired.

One Year Ago:

Two Years Ago:


Cheesecake Brownies


I made these to celebrate my cheesecake-loving friend’s birthday! It is a treat to have a cheesecake brownie after lunch!!! 🙂 I did use light cream cheese to make them slightly less indulgent. They were tasty and rich. This recipe is from Martha Stewart Living. The cooking time is decreased if using cream cheese rather than mascarpone.

  • Yield: Makes about 5 dozen
  • 4 tablespoons unsalted butter, plus more for pan
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Swiss dark chocolate)
  • 5 large eggs
  • 2 large egg yolks
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 pound mascarpone cheese or cream cheese
  1. Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment. Whisk together flour, baking powder, and salt, and set aside. In the top of a barely simmering double boiler, melt together chocolate and butter. Remove from heat.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat together 3 eggs and 1 cup sugar on high speed until thick and fluffy, about 5 minutes. On low speed, add reserved chocolate mixture and 1 teaspoon vanilla extract. When combined, add flour mixture. Stir until just combined. Spread mixture evenly into prepared pan. Set aside.
  3. In the clean bowl of the electric mixer fitted with the paddle attachment, beat together mascarpone (or cream) cheese, remaining eggs and yolks, remaining sugar, and remaining vanilla on medium speed, until smooth. Pour over chocolate mixture. Bake until cheese mixture is golden and set, about 25 minutes if using cream cheese (on convection) to 35 minutes if using mascarpone cheese. Transfer to a wire rack to cool completely. Cut into about sixty 1-by-1 1/2-inch pieces.

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