🍽️ Creamy Savoy Cabbage Risotto

Name: Creamy Savoy Cabbage Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: vegetable broth 900 ml; shallots 2 pcs.; savoy cabbage 1 pc.; butter 2 tbsp; risotto rice 300 g; dry white wine 100 ml; salt pinch; parmesan 70 g; pepper, black ground pinch

405 kcal · 30 min · 4 servings

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Ingredients

vegetable broth 900 ml
shallots 2 pcs.
savoy cabbage 1 pc.
butter 2 tbsp
risotto rice 300 g
dry white wine 100 ml
salt pinch
parmesan 70 g
pepper, black ground pinch

Instructions

1. Bring the vegetable broth to a boil in a pot and keep it warm.
2. Halve the shallots, peel them, and cut them into small cubes.
3. Thoroughly wash the savoy cabbage, remove the hard core, and slice the leaves into thin strips.
4. Heat 1 tablespoon of butter in a separate pot.
5. Sauté the shallots in the butter while stirring for about 2 minutes until they become translucent.
6. Add the rice and toast it for about 1 to 2 minutes.
7. Deglaze the rice with the wine and let the liquid reduce almost completely.
8. Add 1 to 2 ladles of the warm broth and season with a little salt.
9. Cook the risotto al dente for about 20 minutes while stirring constantly.
10. Add more broth as needed during cooking so that the rice is always lightly covered with liquid.
11. Grate the Parmesan finely in the meantime.
12. Once the risotto is ready, stir in the savoy cabbage, the remaining butter, and half of the grated cheese.
13. Season the dish with salt and pepper to taste.
14. Serve the risotto on plates.
15. Sprinkle it with the remaining Parmesan.

Nutrition per serving

kcal: 405
Protein: 13 g · Fett/Fat: 13 g · Carbs: 56 g