Savoy Cabbage Risotto
Creamy, comforting, and elegantly rustic, this Savoy Cabbage Risotto elevates a classic Italian dish with the subtle sweetness of tender, wilted Savoy cabbage. Perfectly cooked Arborio rice is infused with layers of flavor, starting from a sauté of golden onions and garlic, deglazed with dry white wine, and lovingly stirred with ladlefuls of warm stock for that signature velvety texture. Finished with a generous handful of freshly grated Parmesan and a sprinkle of parsley, this risotto is a luxurious weeknight dinner or refined side dish. With minimal prep time and a simple one-pot cooking technique, it’s an irresistible option for showcasing seasonal cabbage in all its glory.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 units Garlic cloves, minced
- 1 small head Savoy cabbage, thinly sliced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Chicken or vegetable stock, warmed
- 0.75 cups Parmesan cheese, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or saucepan over medium heat and add the olive oil and butter. Allow the butter to melt and then stir to combine.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the thinly sliced Savoy cabbage to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens and slightly wilts.
Stir in the Arborio rice to coat it in the butter and oil. Toast the rice for 1-2 minutes, stirring frequently, until the edges turn slightly translucent.
Pour in the white wine and stir constantly until it has been absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, stirring regularly. Allow each ladleful to be absorbed before adding the next. Continue this process for 20-25 minutes or until the rice is creamy and cooked to an al dente texture.
Stir in the Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and fully incorporated.
Taste and adjust the seasoning, if necessary. Remove the risotto from heat.
Plate the risotto and garnish with fresh parsley, if desired. Serve immediately while hot and creamy.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 8288 mg | 360% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.6 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2184 mg | 168% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
