Broccoli Rabe Risotto

March 17, 2023

Drizzled with chili oil and topped with blistered tomatoes that burst with sweetness, this broccoli rabe risotto balances the natural bitterness of the vegetable with a bit of heat and bright pops of fresh tomato and lemon zest. With Local Roots mozzarella melted throughout to create a cheese pull with every bite, this is a fun dinner to try.



1 bunch Local Roots broccoli rabe
½ cup carnaroli or arborio rice
2 cloves garlic
½ tbsp olive oil
½ tsp salt
1 box cherry or sungold tomatoes
chili oil
Local Roots mozzarella
1 lemon



  1. Peel and dice the garlic cloves. Wash the broccoli rabe and cherry tomatoes, then finely dice the broccoli rabe.
  2. In a medium saucepan, heat ½ tbsp of olive oil and then add the diced garlic. Sauté until fragrant and lightly brown, then add the broccoli rabe to the pan. Sprinkle over the ½ tsp of salt and sauté for 3-5 minutes until the broccoli rabe begins to soften.
  3. Add the ½ cup of risotto rice to the pan and stir until the rice is slightly toasted and the broccoli rabe has released its liquid.
  4. Add water ¼-½ cup at a time, stirring in between each addition until the rice is individual grains but tender when bitten through the middle. This process will take 20-30 minutes. Taste for seasoning and add salt if necessary, then zest most of a lemon and stir through the risotto.
  5. On a baking tray, drizzle over a bit of oil and salt and toss the cherry tomatoes. Set the oven to broil on low and add the tomatoes to the oven to blister for 4-6 minutes — keep an eye on them to prevent burning.
  6. Turn the heat off on the risotto. Slice or tear the mozzarella and stir through the risotto, allowing the residual heat to melt the mozzarella and create a cheese pull. 
  7. Plate the risotto, then add the blistered cherry tomatoes, a drizzle of chili oil, and additional lemon zest to serve.


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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