Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Season with salt and pepper and stir in the butter. Sprinkle with chopped parsley if you like and serve the grated parmesan.