Logo Hengstenberg

Creamy Red Cabbage Risotto

In the Mood for Rice: Creamy Red Cabbage Risotto

  • 20 min.
  • easy
  • 4 Persons

Ingredients:

2 shallots

30 g butter

200 g risotto rice

A pinch of salt

120 ml white wine

700 ml vegetable or chicken stock

1 tin of Mildessa traditional red cabbage (580 ml)

1 bunch of rocket

4 tbsp whipped cream

20 g parmesan cheese (not grated)

1.

The beginning

Wash and drain the rice. Then peel and finely chop the shallots. Melt the butter in a pan and sauté the shallots until they turn translucent.

Ingredients: rice, shallots

2.

Cooking the rice

Add the rice and stir into the shallots, also sautéeing it until it turns translucent. Then season the rice with a little salt and deglaze with the white wine. Turn down the heat and reduce the wine down to 1/4 of the original amount. Then add the vegetable stock bit by bit, making sure that the rice is only just covered. Cook the rice gently for approx. 15 minutes, stirring regularly.

Ingredients: rise, shallots, salt, white wine, vegetable stock

3.

Preparing the red cabbage and the rocket

In the meantime, put the red cabbage into a sieve to drain and then press out any excess liquid. Clean and wash the rocket, and cut it into wide strips.

Ingredients: red cabbage

4.

Putting together the red cabbage risotto

When the rice is cooked, mix in the red cabbage, allow it to warm up and then mix in the rocket. Taste the risotto and add extra seasoning as required. Fold in the whipped cream and serve in deep plates.

Ingredients: red cabbage

5.

The finishing touch

Before serving, use a slicer to cut fine shavings of parmesan cheese and scatter them over the risotto.

Ingredients: parmesan cheese