Risotto with red cabbage and parmesan cheese
This risotto is really easy to realize; we thought to combine an unusual vegetable and we must say the result was amazing! The most important thing, cooking a risotto, is the timing: do not forget you need just 20 minutes maximum to cook it perfectly “al dente”.
Equipment
- 1 pan
Ingredients
- 320 gr of rice for risotto
- About 450 gr of red cabbage
- 1 large purple spring onion
- 1/2 glass of dry white wine
- Vegetable broth to taste
- Salt and pepper to taste
- Extra virgin olive oil
- 20 gr of butter and 50 gr of parmesan cheese
Instructions
- Peel and thinly cut the spring onion, fry it gently with a little oil, and in the meantime cut the red cabbage into strips, rinse well and then drain the exceeding water.
- Add it to the spring onion, cover and let it cook for about 10 minutes (if necessary, pour a little broth that you have prepared previously).
- Add the rice, toast it and then blend with the white wine; once it has evaporated, start adding the filtered broth gradually, until it is cooked.
- Five minutes before turning off, taste and season with salt, pepper, butter and, if you like it, parmesan cheese. Let it rest for a couple of minutes covered and then serve.
Video
Notes
In a recipe like this you can replace the cabbage with mostly all the vegetables you may like: from zucchini to asparagus, from leeks to porcini mushrooms too. In case you choose the mushrooms, remember to add them 10 minutes before the cooking ending time and not at the beginning with the onions.