Cabbage risotto

3 servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
⅓ cup Onion, minced
1 cup Arborio rice
2¾ cup Vegetable stock
1 cup Green cabbage, shredded
¼ cup Italian parsley, chopped
Salt & pepper, to taste

Directions

Heat oil in a large casserole pot until hot. Add onion, stir to coat & saute for a few minutes till soft, but not browned. Add rice, stir to coat & cook for 1 minute. Add stock & bring to a boil, stirring frequently. Let stock come to a rolling boil, reduce heat & simmer, partially covered for 10 minutes. Add cabbage, parsley, salt & pepper. Stir well & keep simmering, stirring occasionally until the rice is cooked & creamy & all the stick has been absorbed. Serve immediately.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 06-15-95

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