Recipes
Sweetheart cabbage risotto
Ingredients
(2 Servings)
- 1 onion
- 400 g sweetheart cabbage
- 3 tbsp. olive oil
- 150 g risotto rice
- 100 ml white wine
- 300 ml hot vegetable stock
- Salt
- Pepper
- 40 g black olives
- 60 g grated hard cheese
- 2 tbsp chopped chervil
- 2 tbsp chopped flat-leaf parsley
Nutritional values
(per serving)
Directions
1. Dice the onion. Clean the cabbage and cut in half lengthways. Remove the stalk and cut the cabbage into chunks.
2. Heat the olive oil and cook the onions until transparent. Add the risotto rice and steam until transparent. Quench with white wine and stir until all the liquid has been absorbed. Add the sweetheart cabbage and 150 ml hot vegetable stock. Season with salt and pepper. Cook for a further 15-18 min gradually adding a further 200-300 ml of hot vegetable stock.
3. Cut olives (without stone) in half lengthways. Add olives, grated cheese and chopped herbs to the risotto.
