Don’t be fooled, this unusual paring works perfectly. Red cabbage is sadly underused in much else than an side dish. It’s wonderful fresh flavour combined with the silky risotto rice makes for a hearty and flavoursome dish.
When to eat
We recommend eating this dish from September to March. All the ingredients will be readily available in the UK during that period.
This meal is around 80% less polluting than the average UK meal.
- Eating this recipe will save around 2.35 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.43 KM in a modern car.
- 250 g Risotto Rice
- 1 Medium Onion
- 2 Medium Leek
- 1/2 Medium Red Cabbage (around 400g)
- 100 ml Red Wine
- 1 Litre Vegetable Stock
- 2 Tablespoons Olive Oil
- Finely dice the onion and leek. Heat the 1 tablespoon of the oil in a pan and add the onion and leek. Fry until soft. Add the rice and cook for a further 2 minutes. Pour in the wine and raise the heat of the pan. Reduce the wine until it just coats the bottom of the pan.
- Turn the heat to medium again and add a little of the stock. Barely enough to cover the rice. Stir intermittently until the stock has been absorbed, then add more stock. Continue this process for around 25-30 minutes until the stock has been fully used and the rice is soft with a bite.
- When the rice has about 10 minutes left, prepare the red cabbage. Slice thinly, removing the hard core of the cabbage. Reserve a little to one side for garnish. Heat the remaining oil in a frying pan on a medium-high heat. Add the cabbage (minus garnish) and fry for about 5 – 10 minutes, or until the cabbage has started to become soft.
- When the risotto is just about ready, add the cooked cabbage to the pan and combine. Cook for a final 3 – 5 minutes, being careful not to overdo the rice.
- Serve immediately with the reserved crunchy cabbage arranged over each dish.