Ingredients

Adjust Servings:

	350 gr Carnaroli rice
	1 shallot
	2 spoons butter
	300 gr purple cabbage
	salt and pepper
	150 gr grated parmigiano
	2l vegetable broth
	extra virgin olive oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Purple Cabbage Risotto

Name: Purple Cabbage Risotto
Yield: 4 Servings
Ingredients: Carnaroli rice: 350 gr; shallot: 1; butter: 2 spoons; purple cabbage: 300 gr; salt and pepper; grated parmigiano: 150 gr; vegetable broth : 2l; extra virgin olive oil

Features:

Cuisine:

Italian

It's cold!

Serves 4
Medium

Ingredients

350 gr Carnaroli rice
1 shallot
2 spoons butter
300 gr purple cabbage
salt and pepper
150 gr grated parmigiano
2l vegetable broth
extra virgin olive oil

Directions

Doesn’t matter what color it is…. it is the vegetable of cold season. With purple cabbage you can create delicious comfort food recipes! For example a creamy Risotto with generous Parmigiano!

(Visited 756 times, 1 visits today)

Steps

Done

Wash the cabbage, cut it into slices. Boil with a drizzle of oil and water for about 20 minute in a cover pot.
When cooked, blend it in a mixer to make ut creamy.
Brown the shallot in a little oil and add rice. Toast well for a few minutes. Blend with white wine. Turning it often and start adding boiling vegetable broth, one ladle at time, until the rice is cooked.
Just before the rice is cooked add the purple cabbage cream.
Finish cooking your risotto leaving it a quite soft. Stir in butter and parmigiano.
Serve immediately with a sprinkle of pepper and parmigiano.