Cabbage risotto
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| ⅓ | cup | Onion, minced |
| 1 | cup | Arborio rice |
| 2¾ | cup | Vegetable stock |
| 1 | cup | Green cabbage, shredded |
| ¼ | cup | Italian parsley, chopped |
| Salt & pepper, to taste | ||
Directions
Heat oil in a large casserole pot until hot. Add onion, stir to coat & saute for a few minutes till soft, but not browned. Add rice, stir to coat & cook for 1 minute. Add stock & bring to a boil, stirring frequently. Let stock come to a rolling boil, reduce heat & simmer, partially covered for 10 minutes. Add cabbage, parsley, salt & pepper. Stir well & keep simmering, stirring occasionally until the rice is cooked & creamy & all the stick has been absorbed. Serve immediately.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-15-95