Cime di rape risotto with roasted garlic
Cime di rape is the green top of a turnip plant, so look for turnips in bunches to make this memorable dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Cut the top third off the garlic head, place in some foil, season and drizzle with 1 tbsp olive oil. Scrunch the foil around it and roast for 45 minutes. Set aside for later. Heat the stock to a low rolling simmer. Fry the onion and cime di rape in a knob of butter until soft. Add the rice and cook for a couple of minutes until slightly translucent. Keeping the heat on medium, pour in the white wine and keep stirring until it is absorbed.
- Stir in the stock about 1 ladle at a time and each time wait for the rice to absorb the liquid before adding more. Squeeze the roasted garlic into the rice about half way through. Continue with the rest of the stock. When the rice is cooked but has a slight firmness, remove from the heat. Beat in the lemon zest and juice and mascarpone. Serve with the Parmesan.
Make it veggie
Swap chicken stock for vegetable stock to make this dish vegetarian friendly. It won't effect the taste too much and will be a real crowd pleaser.
Per serving
506 kcalories, protein 13.8g, carbohydrate 78g, fat 15.4 g, saturated fat 7.7g, fibre 2.2g, salt 1.83 g
Recipe from olive magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/3788/
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Ingredients
- 1 garlic head
- olive oil
- chicken stock cubes , powder or fresh, made up to 2 litres
- 1 onion , finely chopped
- 350g cime di rape , chopped into 1 inch pieces
- butter
- 350g arborio rice
- 125ml white wine
- 1 lemon , zested and juiced
- 3 tbsp mascarpone
- shaved parmesan , to serve
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49
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins
Vegetarian
Ingredients
- 1 garlic head
- olive oil
- chicken stock cubes , powder or fresh, made up to 2 litres
- 1 onion , finely chopped
- 350g cime di rape , chopped into 1 inch pieces
- butter
- 350g arborio rice
- 125ml white wine
- 1 lemon , zested and juiced
- 3 tbsp mascarpone
- shaved parmesan , to serve
Per serving
506 kcalories, protein 13.8g, carbohydrate 78g, fat 15.4 g, saturated fat 7.7g, fibre 2.2g, salt 1.83 g
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