Risotto with savoy cabbage and sausage, rustic and tasty, a classic first course for the winter season… the preparation is very easy and quick, just cook the cabbage and sausage separately, then add them to the rice. If you like savoy cabbage, I am sure you will love this simple recipe, and if you wish, you can also try the savoy cabbage risotto with smoked bacon.
Here are other ideas for you:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 348.76 (Kcal)
- Carbohydrates 57.49 (g) of which sugars 2.29 (g)
- Proteins 9.93 (g)
- Fat 8.51 (g) of which saturated 0.69 (g)of which unsaturated 0.53 (g)
- Fibers 3.01 (g)
- Sodium 570.35 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup rice
- 5 1/2 oz savoy cabbage (net of waste)
- 1 sausage
- Half onion
- as needed vegetable broth
- 1/4 cup white wine
- extra virgin olive oil
- butter
- salt
Tools
- Saucepan
- Frying Pan
- Small Pan
Preparation
Wash the savoy cabbage and cut it into strips.
Clean the onion, chop it, and sauté it in a pan with a drizzle of oil.
Add the cabbage, salt, and cook for a few minutes, until tender but still firm.
Meanwhile, peel the sausage, crumble it, and brown it in a non-stick pan, without oil. Deglaze with the white wine, let it evaporate, then turn off and set aside.
Pour a drizzle of oil into a saucepan, add the rice and toast it over high heat. Add the cooked savoy cabbage and cover with hot broth.
Cook the risotto stirring frequently and adding broth when necessary.
After about ten minutes, add the sausage and continue until the rice is cooked.
At the end, adjust for salt and add a small piece of butter. Mix well to combine everything, then turn off the stove.
Your risotto with savoy cabbage and sausage is ready, serve it on plates and serve hot. If desired, sprinkle with grated Parmesan cheese.
Tips and Notes
You can use a sausage from your region, to your taste.
You can use either vegetable broth or meat broth.
You can replace the onion with garlic or shallot.
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