Risotto Al Cavolo
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g minced beef
- 1 onion (s)
- 1 small parsley root (s)
- 1 carrot (s)
- 400 g white cabbae
- 1 tablespoon tomato paste
- 0.5 ½ cup water
- 300 g rice (risotto rice - avorio rice)
- 3 tablespoon olive oil
- 1 liter vegetable broth or meat broth, hot
- Salt and pepper, black
- 1 tablespoon butter
- Parmesan, freshly grated
- Parsley, fresh, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the onion, parsley root and carrot into fine cubes and the white cabbage into fine strips. Heat the olive oil in a large saucepan and fry the ground beef until it has lost its color. Then add the onion, parsley root, carrot and white cabbage and fry for another 4 minutes.
- Dissolve the tomato paste in half a cup of water and add. Put the lid on and simmer for about 10 minutes over low heat.
- Stir in the rice and pour in enough stock to just cover the rice. Simmer over a mild heat. If necessary, add the broth again until the rice is cooked through. Depending on the type of rice, this takes about 20 minutes.
- Season with salt and pepper and stir in the butter. Sprinkle with chopped parsley if you like and serve the grated parmesan.
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