Red Wine Risotto with Rapini and Toasted Pine Nuts
Ingredients
- 2 tbsp (30 mL) vegetable oil or olive oil
- 1/4 cup (50 mL) finely chopped onion
- 1 tbsp (15 mL) chopped fresh thyme
- 1 clove garlic, minced
- 1 bay leaf
- 5 cups (1.25 L) homemade or sodium-reduced chicken broth
- 1-1/2 cups (375 mL) superfino arborio rice
- 1 cup (250 mL) Niagara red wine such as Merlot
- 4 cups (1 L) lightly packed rapini
- 2 tsp (10 mL) finely grated lemon peel
- 1/2 cup (125 mL) grated Parmesan cheese (approx)
- 1/2 tsp (2 mL) each salt and pepper
- 2 tbsp (30 mL) toasted pine nut
Preparation
Heat oil in a large saucepan set over medium heat; stir in onions, thyme, garlic and bay leaf, cook, covered but stirring occasionally, for 5 minutes or until softened.
Bring stock to a boil and keep warm.
Stir rice into onion mixture and cook, stirring constantly, for 2 minutes. Stir in wine and cook for 3 minutes or until evaporated. Ladle in about 1/2 cup (125 mL) of broth. Stir in rapini. Cook, stirring constantly, until liquid is absorbed.
Add remaining liquid, about 1/2 cup/125 mL at a time, stirring often. When adding the last addition of broth, stir in lemon peel. Cook, stirring, until all the liquid is absorbed and the rice is al dente.
Stir in cheese, salt and pepper. Sprinkle with pine nuts. Serve with additional cheese on the side if you like.
Makes 6 servings.
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