Best 4 Savoy Cabbage Risotto Recipes
Indulge in a culinary journey with our collection of delectable Savoy cabbage risotto recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. From the classic Italian risotto verde, featuring vibrant green cabbage and aromatic herbs, to the hearty and comforting mushroom and Savoy cabbage risotto, each recipe offers a unique take on this classic dish. For a lighter and refreshing option, try the Savoy cabbage and asparagus risotto, where the sweetness of asparagus complements the earthy notes of the cabbage. And for those seeking a taste of the sea, the Savoy cabbage and shrimp risotto combines the briny flavor of shrimp with the subtle sweetness of the cabbage. Experiment with our diverse selection of recipes and discover your favorite Savoy cabbage risotto variation.
**Recipes:**
1. **Classic Italian Risotto Verde:** Experience the timeless flavors of this traditional risotto, featuring Savoy cabbage, Parmigiano-Reggiano cheese, and a touch of white wine.
2. **Mushroom and Savoy Cabbage Risotto:** Embark on a savory adventure with this hearty and comforting risotto, where earthy mushrooms and Savoy cabbage come together in a creamy and flavorful embrace.
3. **Savoy Cabbage and Asparagus Risotto:** Delight in the vibrant flavors of this springtime risotto, where tender asparagus and sweet Savoy cabbage create a refreshing and delectable dish.
4. **Savoy Cabbage and Shrimp Risotto:** Dive into a seafood lover's paradise with this coastal-inspired risotto, where plump shrimp and briny flavors dance harmoniously with the subtle sweetness of Savoy cabbage.
SAVOY CABBAGE RISOTTO
I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.
Provided by Lalaloula
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
- In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
- Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
- Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
- When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.
BAKED HADDOCK & CABBAGE RISOTTO
A must for fish lovers and a great meal-in-one - use whatever fish you have
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
- Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
- Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.
Nutrition Facts : Calories 469 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.52 milligram of sodium
GINGER/GARLIC SAVOY CABBAGE
Make and share this Ginger/Garlic Savoy Cabbage recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat wok or large skillet medium high heat, wait until oil is hot.
- Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
- Add garlic, salt and pepper cook 1 minute.
- Add ginger cook 1 minute.
- Drizzle with lime juice and serve.
CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE
This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from Food and Drink. This will serve two as a main course, or four as a side dish. :)
Provided by Leslie
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a saucepan and bring to a boil.
- Meanwhile, heat the oil in a medium saucepan.
- Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
- Add the rice and stir so that the rice becomes coated in the oil.
- Add the vermouth and stir until the rice has absorbed all the liquid.
- Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
- Continue this process for 15 minutes, adding stock by the ladleful.
- Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
- Season with salt and pepper, then stir in the butter.
- Divide between serving bowls and pass the Parmesan cheese.
Nutrition Facts : Calories 969, Fat 41.2, SaturatedFat 13.6, Cholesterol 60.1, Sodium 1009.8, Carbohydrate 124.6, Fiber 5, Sugar 9.4, Protein 23
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your risotto.
- Cook the rice slowly and patiently. Risotto takes time to cook properly, so don't rush the process.
- Stir the risotto frequently. This will help to prevent the rice from sticking to the pan and will also help to release the starch from the rice, which will create a creamy sauce.
- Add the liquid gradually. Don't add all of the liquid at once. Instead, add it in small increments, stirring constantly. This will help to prevent the risotto from becoming too soupy.
- Season the risotto to taste. Add salt, pepper, and other seasonings to taste. You can also add grated Parmesan cheese or other herbs and spices.
- Serve the risotto immediately. Risotto is best served hot and fresh.
Conclusion:
Savoy cabbage risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover cabbage. With its creamy texture and savory flavor, this risotto is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give savoy cabbage risotto a try!
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