Kate McMurray Nutrition

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Risotto with Cabbage

Doesn’t get much better than experimenting in the kitchen on a cold snowy night with a good pal and some good tunes. Came across a recipe similar to this one when I was perusing the cookbook section of a shop in Kensington. Had a cabbage to use up so it was perfect. We threw in some extras for a bit of kick.

Risotto with Cabbage

Warm up 4-5c of veggie stock in a saucepan and set aside. In a heavy bottom saucepan sauté an onion and 4 garlic cloves in some olive oil.  When garlic starts to brown add 1/2 a small cabbage, finely chopped. Stir for a few minutes and then add 11/2c arborio rice. Throw in some thyme and a few bay leaves and 1/2c of white wine. Slowly add veggie stock one ladle full at a time. Continue to stir until rice absorbs liquid, then add another ladle full and so on. This will take about 20 minutes. Rice should be thick and creamy and done al dente. Season with sea salt and pepper and a few dashes of Worcester sauce and red wine vinegar to liven it up a bit.  Finish off with some fresh parsley.

This risotto goes nicely with some freshly baked Haddock (dressed with olive oil, salt and pepper and a squeeze of lemon juice) and a mixed green salad (red leaf, arugula and parsley with balsamic dressing)

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This entry was posted on April 9, 2011 by in Savoury Recipes.
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