Pasta-Shell Risotto with Broccoli Rabe

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Broccoli

  Raw

  1 bunch or 608g

• Pasta

  Fresh-refrigerated, plain, as purchased

  15 ¹⁵⁄₁₆ oz or 452g

• 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

  Grated

  ½ cup or 50g

Directions

1. Chop onion. Chop garlic cloves.
2. Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
3. Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.
4. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then saut onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and saut 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.

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