Red Cabbage Risotto

 It all began in the winter time. I was sitting comfortably on my bed and I was writing a list of winter veggies and fruits, that I wanted to include on my diet, but also make a Youtube video about it. 

I‘m someone who‘ll always consider something seasonal first. I decided to take the red cabbage as a main ingredient and then form a recipe around it.

So after a bit of brain storming and one semi-failed recipe, I came up with a risotto recipe, that I‘d like to have not only during the winter. That meant it was a success and also, who doesn’t love a bowl of comfort food. I‘ve been having it on the chillier days of April.

Here is the recipe video on my Youtube channel, if you would like a video format.

VIDEO

Let’s get into the recipe..

The ingredients you‘ll need:

• 1 cup of rice
• 1/4 cup pine nuts
• 1/4 cup sultanas
• 1 cup of cabbage 
• 1/2 an onion 
• 1 garlic clove
• 1/4 cup of white wine
• 2 tbsp of double cream
• 1 tbsp of sesame oil 
• 700-800ml of beef broth (you may use other types of broth or even water with a bouillon cube)
• salt to taste 

Toppings:

• smoked bacon
• egg
• parsley

Preparation:

1.We‘re going to start by preparing our veggies first, mainly the cabbage. 

Cut the cabbage in thin strips and then go over it again to cut it in tiny squares.

Cut an onion in half, because we only need half of it, and dice it. Mince the garlic as well.

2.You may also want to wash the rice from the beginning so you don’t have to worry about it again.

Now we’re ready.

3.Heat up a pan and roast the pine nuts with no oil added. Be careful with those, because they get burned easily, so don’t take your eyes off them. Move them around until they‘re golden brown and transfer them into a bowl.

4.Heat up the beef broth and set it aside.

5.Add the sesame oil in a pan and then the onion & garlic. Sauté them for 2-3 minutes.

6.Add the sultanas and give everything a stir.

7.Add the rice. Stir it around for 2 minutes. 

8.Add the cabbage and sauté for a minute.

9.Time to add the first ladle of broth. Let the rice absorb it for a minute and then add the second. Let it simmer for about 3 minutes.

10.Add the third. Continue to stir it every now and then, until it absorbs it and you have to add more broth. 

We do this continuously up to 7 ladles of broth. 

11.Meanwhile we add a pinch salt, not too much at first depending on the broth you’re using.

Adjust salt to your taste, but I‘d recommend tasting it at least once after the 6th time of adding the broth.

*About the broth*

*The tastier version of this risotto is when it’s made with beef broth. You can certainly swap it for a veggie broth, if you’re vegetarian or vegan.

Homemade broth is the best, but of course you can use store bought and even hot water with a bouillon cube dissolved in it.*

12.In the end we add the white wine and let it simmer.

13.Add a bit of double cream. (you can swap the cream for coconut cream if you’re vegan.)

14.Lastly add the pine nuts.

15.Soft boil an egg and pan fry some smoked bacon. (If you’re vegetarian or vegan, you can swap this with pan fried smoked tofu with a bit of soy sauce.) 

16.Assemble the dish. Risotto + egg and bacon on top + some parsley. 

17.ENJOY while it’s warm!! ️ I hope this recipe warms your heart as it did to me.