Ham and Savoy Cabbage Risotto from Ille – As Separate Meal
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g savoy cabbae
- 120 g risotto rice or rice puddin
- 1 tablespoon oil
- 1 onion (s)
- 1 clove garlic
- 400 ml vegetable stock, more if necessary
- 100 ml milk, 1.5%
- 1 slice (s) cheese or tablespoon parmesan
- 125 g cooked ham
- 1 pinch (s) salt and pepper, freshly ground
- 1 pinch nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Fry the onion and garlic with 1 tablespoon of oil until translucent. Add the dry rice and stir-fry until translucent, not brown. Add the vegetable stock until the rice is covered. Stir and simmer for about 10 minutes. Second addition of broth and stir from time to time. With the third addition of broth, add the savoy cabbage cut into fine strips. After about 10 minutes add milk and spices and let it swell a little (you can be in bed just like in grandma`s time). Stir in the cheese before serving.
- Drape or stir in the ham on the plate.
- Is ample for 7 P per person at WW.
- My dishes are always geared towards a low-fat diet! Everyone is free to adjust cheese, ham and fat to their needs.
- Here is my way of cooking risotto and my reminder:
- Rice forms a magical alliance with the 3!
- 3 x amount of liquid from the amount of rice.
- Simmer 3 x 10 minutes to be perfect and also at these intervals.
- Pour rice 3 times, just covered!
- So the rice shouldn`t be mushy and nicely grainy.
- Use a well-roasting, wide saucepan, not stainless steel, which is not suitable for risotto. The rice shouldn`t be squeezed.
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