- Prep Time: 15 minutes
- Cook Time: 45 minutes
Red Cabbage Risotto
Tidbits...it is cabbage magic. Just a squirt of lemon juice and voilà- the violet colored purèe changes to a vivid "hot pink". The purèe can be stored in refrigerator for 1 or 2 days or in the freezer for one month. I separate a portion of the purèe so I can tint part in each color.
Ingredients
- Red Cabbage - 600 g
- Scallion - 1 sliced thin
- Vegetable broth - 1 liter
- Cream - 50 g
- Grated parmesan - 80 g
- Nutmeg - 1/2 tsp grated
- Black pepper - 1/2 tsp grated
- Rice - 250 g
- Vegetable broth - As needed (about 1 liter)
- Olive oil - 25 g
- Lemon - Juice of 1/2
Instructions
Cabbage Pureè
- Slice scallion and saute in skillet with olive oil until golden.
- Remove hard inner core of cabbage and slice in thin strips. Reserve a few strips for garnish. Add to skillet and stir until well coated.
- Add 1 liter of broth and cook uncovered for 35 - 40 minutes stirring frequently. Add additional 1/2 liter of broth and cook an additional 15 minutes.
- Remove from heat, add cream, pepper and nutmeg. Purèe with handheld blender or kitchen robot. Set aside. This step can be done ahead of time and stored in refrigerator for up to 2 days.
Rice
- Cook rice. Add just enough broth to cover and as it is absorbed add additional broth 1 ladle at a time. When rice is cooked al dente sprinkle with freshly grated Parmesan. It should not be dry but very soupy.
- Divide cabbage purèe in 2 parts. Squeeze lemon juice on 1 part to create "magic" hot pink color. Stir in violet part to rice. Reheat and add a small amount of broth if needed until you reach the right creamy consistency. Serve hot, top with hot pink purèe and cabbage strips for garnish.
