Savoy cabbage risotto is a tasty first course made with rice and vegetables, easy to make and very tempting.
The savoy cabbage is a vegetable rich in B vitamins that allow good metabolism, contains potassium and vitamin K that provide cardiovascular benefits, carotenoids that protect vision and vitamins A, C, E that fight the onset of tumors.
The risotto made with this fabulous vegetable is a true comfort food that delights the palate and warms you on cold winter days.
Read how to make risotto with savoy cabbage with the easy recipe that you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz savoy cabbage (leaves)
- 1.5 cups risotto rice
- Half onion
- Half glass white wine
- 2 oz butter
- vegetable broth
- parmesan (grated)
- salt
Preparation of savoy cabbage risotto
Wash the savoy cabbage leaves thoroughly, then cut them into strips.
Finely chop the onion.
In a saucepan, melt half of the butter.Add the onion and let it sauté, then add the savoy cabbage, season with salt, cover with a lid, and let it cook over low heat for about ten minutes.
Add the rice, stir, and deglaze with the white wine.Cook the rice by adding the hot vegetable broth, one ladle at a time.
When the rice is cooked, stir in the rest of the butter and grated cheese to taste.
Serve your savoy cabbage risotto immediately, piping hot.
Notes
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