SAVOY CABBAGE RISOTTO
I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.
Provided by Lalaloula
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
- In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
- Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
- Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
- When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.
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Noobs
[email protected]Savoy cabbage risotto? Never heard of it! Sounds interesting ?
Blessin uzor
[email protected]This risotto was delicious! I love the combination of savoy cabbage and mushrooms. The cabbage added a nice crunch and the mushrooms added a savory flavor. The risotto was also very creamy and cheesy. I would definitely recommend this recipe!
Veronicah Wamaitha
[email protected]I was skeptical about using savoy cabbage in a risotto, but I was pleasantly surprised! The cabbage added a nice depth of flavor and texture to the dish. The risotto was creamy and flavorful, and the cabbage was cooked perfectly. I will definitely be