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Emilia

Emilia Molinari
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Recipe of Cabbage Risotto
Recipe

Cabbage Risotto

1h 40 mins
Low
36
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This recipe is very popular in my family, you have to try it. The smooth flavor of this rice will leave you with a smile, you can get out of the routine of daily food and feel like a gourmet without any effort.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 2 onions, game into quarters
  • 1 carrot, peeled, into chunks
  • 1 branch celery, in pieces
  • 1 bunch parsley
  • 1 leave bay (laurel)
  • 2 cups vegetable broth
  • 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, diced

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 to 20 minutes. If it is very dry you can add 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 rest 5 minutes before serving.

PRESENTATION

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

TIPS

You can change the cabbage for collard greens.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
236.4
kcal
11.82%
Carbohydrate, by difference
30.2
g
10.07%
Protein
7.4
g
14.8%
Total lipid (fat)
9.1
g
14%
100
Do you want to know what other nutrients this recipe has?
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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