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Emilia

Emilia Molinari
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Recipe of Cabbage risotto
Recipe

Cabbage risotto

1h 40 mins
Low
35
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This recipe is very popular with my family, you have to try it. The mild flavor of this rice will leave you with a smile, you can leave the routine of the daily meal and feel like a gourmet without effort.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 2 pending, departure in quarters
  • 1 carrot, peeled, in pieces
  • 1 branch celery, in pieces
  • 1 bunch parsley
  • 1 leave bay (laurel)
  • 2 cups Vegetables soup
  • salt
  • 1/2 onions, chopped
  • 4 tablespoons olive oil
  • 600 cabbages, chopped
  • 2 cups arborio rice
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, in cubes

Preparation

To make the broth place the first seven ingredients in a saucepan with 5 cups of water. Boil and cook over low heat for 30 minutes. Strain and season.
In a large saucepan put oil, cook the onion and celery, cover and leave there until lightly browned. Add the cabbage and the previous broth, season with salt and pepper. Cook over medium heat for 30 minutes. Then add the rice and cook for another 15 or 20 minutes. If it is very dry you can put a little more water, it should be like the consistency of a risotto.
Add the cheeses and continue cooking for 5 more minutes. Remove from heat and let stand 5 minutes before serving.

PRESENTATION

Decorate with tomato or pepper squares and cilantro or parsley leaves.

TIPS

You can change cabbage per cabbage.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Juan Cruz
22/03/2017 00:59:07
Que es: 2 pendiente partida en cuartos???????

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