Savoy cabbage risotto, a simple, creamy, and very tasty first course.
Savoy cabbage is a type of vegetable that allows us to create first courses using many types of pasta. By using rice, I wanted to create a light and very tasty dish that even children can eat; this is because we are talking about a vegetable that not everyone prefers, but by reducing it to a creamy texture, I assure you they will certainly eat it without even noticing.
To achieve great success with the recipe, it is important to use fresh savoy cabbage, ensuring the risotto will be flavorful and creamy.
The preparation is easy and super quick, only 30 minutes, and it’s ready to bring this super first course to the table! At the end of cooking, I mixed this risotto with grated parmesan, finishing with a sprinkle of black pepper.
As with every traditional recipe, there are different versions; this time, I didn’t sauté the rice and decided to cook everything together, and I’m telling you, I got an excellent result.
After all this talk, let’s go to the kitchen and prepare it together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Savoy Cabbage Risotto
- 11 oz savoy cabbage
- 1 quart vegetable broth
- 1 tbsp extra virgin olive oil
- 11 oz rice
- to taste salt
- 4 tbsps grated parmesan
- to taste pepper
Tools
- 2 Pots
- 1 Knife
- 1 Wooden Spoon
Steps for Savoy Cabbage Risotto
First, prepare the vegetable broth.
First, prepare the vegetable broth and keep it warm.
In the meantime, clean the savoy cabbage.
Remove the tougher leaves, separate the cabbage leaves, eliminate the core, and cut it into strips.
Wash the savoy cabbage thoroughly under running water and let it drain well.
Finely chop the shallot.
Take a pot, add a drizzle of extra virgin olive oil, and add the shallot.
Sauté for a few minutes.
Add the savoy cabbage and with a wooden spoon, stir and let it flavor with the shallot.
Add salt and cover with a lid.
Cook the savoy cabbage for about ten minutes.
Add the rice and let it sauté with the cabbage.
Pour in the white wine and let it evaporate for a few seconds.
Add two ladles of broth and let it cook.
Add the broth little by little, as it is absorbed by the risotto.
Once cooked, add grated parmesan, let it rest for a few seconds, and serve.
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