Risotto with purple cabbage

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Cabbage is an excellent ally for the diet, being low in fat and high in fiber. Already known for its ability to make you feel full for longer, it seems that cabbage also promotes the breakdown of fat deposits, especially around the abdominal region.
Cabbage is rich in vitamin K, a valuable support in mental functions and concentration, excellent for improving learning and memory. These substances are also useful for preventing damage to the nervous system by improving our defenses against Alzheimer’s disease and senile dementia. The strong content of vitamin C makes the skin glow, stimulates the immune system.

recipe preparation time icon
  • Preparation Time:
    20 minutes
recipe cooking time icon
  • Cooking Time:
    20 minutes
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  • Difficulty Level:

Ingredients (for 4 people)

  • 300 g risotto rice
  • 300 g purple cabbage
  • 1 orange
  • extra virgin olive oil 1 spoon
  • Salt to taste
  • vinegar to taste
  • garlic 1 clove

How to make italian risotto with purple cabbage

  1. Thinly slice a clove of cabbage and place it in a container with warm water. Wash, cut into small pieces and boil the rest of the cabbage until al dente in plenty of lightly salted water, with the addition of a teaspoon of sugar. Blend.
  2. Heat the rice in direct contact with the pan in which the risotto will be cooked. The rice will be at the right point of roasting when turning it in the pot will make a noise similar to gravel or picking a grain between your fingers slightly hot. The heat should be medium-high, but you have to be very careful not to burn the rice.
  3. Cook by adding the cabbage broth a little at a time and stirring often. It is important to mix well with butter and a clove of garlic. Halfway through cooking, pour about 100ml of orange juice into the pot (usually about 1/2 orange, but not necessarily)
  4. Serve the risotto garnishing with a tuft of raw cabbage, well drained and dried, and “cover” with a little grated orange zest.



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