The risotto with cabbage, cream cheese, and walnuts is a delicious main course, simple and delicate in flavor. As always for risotto, I use Carnaroli variety, and in today’s recipe, I present it to you with cabbage, one of the seasonal vegetables. The addition of fresh spreadable cheese, light and creamy without the need for butter, and the crunchy note given by the walnuts.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups vegetable broth (or water and vegetable bouillon, about)
- 2/3 cups Carnaroli rice
- 2.1 oz Savoy cabbage
- 1 oz fresh spreadable cheese
- 1 oz white onion
- 0.5 oz walnut kernels
- 1/4 cup dry white wine
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Pot
- Steel Pan
- Ladle
- Wooden Spoon
- Mortar
Steps
To prepare risotto with cabbage, cream cheese, and walnuts…
First, heat the vegetable broth in a pot, then peel and chop the white onion, and let it soften in a pan with extra virgin olive oil.
While the onion cooks, peel the Savoy cabbage, wash the leaves, and cut them into pieces or strips.
Add the Carnaroli rice to the onion and toast it until it starts to slightly stick, then deglaze with the white wine and let it evaporate.
When the rice has dried, add the cabbage and start to moisten the rice with the vegetable broth. Cook the rice for about 20 minutes, stirring occasionally and adding the broth little by little.
When the rice is cooked, remove it from the heat, add the fresh spreadable cheese, the walnut kernels broken by hand or crushed with a mortar, salt, and pepper. If too dry, add a little more broth to make it creamy. Serve it hot.
