If you are looking for a dish that combines color, taste, and simplicity, red cabbage risotto is the perfect recipe to bring to the table.
It’s healthy, full of flavor, and with that elegant touch that immediately captures the eyes and palate. I’ll tell you how I prepared it, step by step, so you can easily recreate it too.
The base is really simple: start by sautéing an onion in a bit of oil, then add the finely chopped red cabbage. Once cooked, blend it to obtain a velvety cream that will give the risotto its intense and irresistible color. In another pot, heat oil and garlic, add the rice, and toast it well, deglazing with a glass of white wine. This is where the magic begins: continue cooking with hot broth and, halfway through, incorporate the red cabbage cream.
The result is a creamy, fragrant risotto with a brilliant purple color that will amaze anyone.
To make it even more special, I prepared a cheese cream: just mix pecorino with a bit of hot broth until you get a soft and enveloping sauce. Poured over the risotto, it offers a truly unique contrast of flavors.
This dish is not only delicious but also scenic: ideal for a dinner with friends or to surprise the family with something different.
Try it, and you’ll see that your healthy and delicious red cabbage risotto will become a new staple in the kitchen!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 11.3 oz rice
- 1 onion
- 14.1 oz red cabbage
- 1/2 glass white wine
- 1 garlic
- to taste oil
- to taste broth or hot water
- 3.5 oz pecorino cheese
- 1/3 cup broth or hot water
Tools
HEALTHY AND DELICIOUS RED CABBAGE RISOTTO
- 1 Cutting Board cutting board
- 1 Chopper chopper
- 1 Pot pots
Steps
HEALTHY AND DELICIOUS RED CABBAGE RISOTTO
Finely chop the red cabbage and stew it in a pan with a bit of oil and the chopped onion. Cook until it becomes soft.
Blend everything until you obtain a velvety cream.
In a saucepan, heat a little oil with the garlic cloves. Add the rice and toast it for a few minutes, stirring well. Deglaze with white wine and let it evaporate.
Pour the hot broth little by little, stirring often.
Halfway through cooking, incorporate the red cabbage cream and continue cooking until the rice is al dente and creamy.
In a bowl, mix the pecorino cheese with a few tablespoons of hot broth until you get a smooth and creamy sauce.
The red cabbage risotto is ready, serve it accompanied by the pecorino cream!
✨Tips
Intense color: if you want an even more brilliant purple, add a few drops of lemon juice to the red cabbage cream.
Versatile cheese cream: besides pecorino, try using parmesan or gorgonzola for a different taste and to surprise your guests.
