Risotto with Cabbage and Parmesan

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 350 g risotto rice
• 200 ml dry white wine
• 1 l vegetable broth
• 1 head of green cabbage (ca. 850 g)
• 5 tbsp butter
• 80 g freshly grated Parmesan
• 1 splash Lemon juice
• Nutmeg (freshly grated)
• Salt
• pepper (ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Sauté in hot oil for 1-2 minutes. Add the rice, stir until translucent, then deglaze with white wine. Gradually add hot broth over about 15-20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy. Clean the cabbage, quarter it, and roughly chop half of it. In a pan, sauté in 2 tbsp hot butter for about 4 minutes until pale. Finally stir in half of the parmesan and 2 tbsp butter into the risotto, seasoning with lemon juice, nutmeg, salt, and pepper.

2. 2.

   Sauté the remaining cabbage in the leftover butter. Season with salt and pepper, then sprinkle parsley on top. Distribute the risotto onto deep plates, arrange the sautéed cabbage beside it, and garnish with the remaining cheese.