We make this rice often when we have leftover greens. This one has broccoli rabe, but nettles, kale, or spinach works well too. It has a Dr. Seuss quality to it which we love.
Serves 6
2 cups Arborio rice (we were out so we used regular short grain rice - not as good, but in a pinch, it works)
1 onion, chopped
1 bay leaf
1 large bunch broccoli rabe
1 garlic clove
2 cups veggie stock or water
1/4 cup white wine
1/2 lemon, zest only
Olive oil
Salt
Parm
Bring a pot of salty water to a boil. Drop the broccoli rabe and cook until totally soft, about 10 minutes. Remove. Drain. Chop very coarse and add to a Vitamix with 1/4 cup olive oil and a garlic clove. Process until you have a uniform bright green purée. If it needs to be thinned out, add a tiny bit of water. Set aside.
Heat the veggie stock in a pot. In another pot, add some olive oil, the onion, salt, and bay leaf. Cook for a few minutes. Add rice, stir, then add wine and cook for 5 minutes. Using a ladle, add about half a cup of veggie stock at a time and stir rice to cook. This will take about 15-20 minutes. Halfway through when it's still pretty hard, add the green purée. Keep cooking to absorb some of the liquid. Remove from heat when it still has a bite to it. Don't let it get mushy. Shower the top with a little parm and lemon zest.
