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Risotto with purple cabbage




Carnaroli rice

300 grams

Red cabbage

400 grams


1 unit

White wine

150 mL

Extra virgin olive oil

30 mL


to taste


to taste

Fresh rosemary

1 sprig

first courses from Italy

Risotto with purple cabbage

Risotto with purple cabbage

vegan source of C vitamins

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with purple cabbage

Simple in its preparation and with an enveloping flavor, the purple cabbage risotto is a particular dish that will allow you to play on the aesthetic impact and refined taste. The cabbage in fact gives this risotto a very particular chromatic note and a taste different from all other risottos, a taste that I would call enveloping.

Risotto with purple cabbage step 1

step 1

Cut the cabbage into strips and cook for 4-5 minutes in boiling salted water, then drain it, keeping aside the cooking water, and shake it. Chop the onion and let it dry with 30 ml of extra virgin olive oil and a pinch of salt.

Risotto with purple cabbage step 2

step 2

Add the rice and toast for a few moments, stirring. Sprinkle with white wine and let it evaporate. Pour 2 ladles of the cooking water of the cabbage and mix

Risotto with purple cabbage step 3

step 3

Continue cooking over medium-low heat for 12 minutes, then add the purple cabbage cream and season with salt and pepper. Continue cooking adding more water for at least 4-6 minutes.

Risotto with purple cabbage step 4

step 4

When the risotto is velvety, but not dry, stir in a little oil and stir gently. Cover the risotto with a lid and let it sit for a minute.

Risotto with purple cabbage step 5

step 5

Sprinkle with a handful of pepper and serve immediately, decorating with sprigs of rosemary. Enjoy your meal

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