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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the thinly sliced Savoy cabbage to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens and slightly wilts.

Step 4

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.

Step 5

Pour in the white wine and stir constantly until it has been absorbed by the rice.

Step 6

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.

Step 7

Stir in the Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and fully incorporated.

Step 8

Taste and adjust the seasoning, if necessary. Remove the risotto from heat.

Step 9

Plate the risotto and garnish with fresh parsley, if desired. Serve immediately while hot and creamy.

Nutrition Facts

Serving size	(2279.2g)

Amount per serving	% Daily Value*
Calories	1901.1

Total Fat 105.7g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 204.2mg	0%
Sodium 8288.5mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 11.2g	0%
Total Sugars 15.6g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 2183.6mg	0%
Iron 4.0mg	0%
Potassium 1644.1mg	0%

*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.

Source of Calories

Fat: 51.7%

Protein: 19.7%

Carbs: 28.6%