This one-dish skillet meal might be dubbed an “oven risotto” because of the way the white wine and chicken broth plays a role, plus the use of Arborio rice. Whatever you call it, I think you will find it delicious.

Rapini, also referred to has broccoli rabe, offers a welcome bitter edge that brings balance to the starchy rice and frisky Italian sausage. Enjoy.

When I was writing “50 Best Plants on the Planet” (Chronicle), I realized that rapini is jam-packed with nutrients. Although it is a broccoli cousin, it has three times the calcium, vitamin A and niacin, plus twice the folate, vitamin C and vitamin E.

It has a no-snooze flavor profile with a pleasing bitterness when cooked and teamed with pasta or rice.

Rapini and sausage is a classic flavor pairing.

Oven “Risotto” with Sausage and Rapini
Yield: 4 servings
2 tablespoons extra-virgin olive oil
8 to 10 ounces Italian sausage, casings removed, broken into pieces
2 large leeks, washed, white and light green portion, chopped, about 1/2 cup, or equal amount of chopped yellow onion
3 garlic cloves, minced
1 1/4 cups Arborio rice
1/4 cup dry-white wine, such as Sauvignon Blanc
2 1/4 cups low sodium chicken broth
1 bunch rapini=broccoli rabe (about 6 ounces), cut into 2-inch pieces, tossed with 1 tablespoon water and 1/4 teaspoon coarse salt

  1. Preheat oven to 400 degrees. In large, heavy ovenproof skillet, heat oil over medium-high. Cook sausage, stirring often, until opaque, about 3 to 4 minutes. Stir in leeks or onions and garlic. Cook until softened, about 3 minutes.
  2. Stir in rice to coat, then wine; bring to boil. Cook until rice absorbs almost all liquid, about 1 minute. Add broth; bring to boil.
  3. Transfer skillet to oven. Bake for 10 minutes. Add rapini. Bake until rice absorbs all liquid, about 10 minutes. Remove from oven and toss. Let stand, covered, for 10 minutes. Serve. Source: “Martha Stewart Living One Pot” (Clarkson Potter, $26)