|I discovered Risotto last year and I have tested many different versions with more or less tasty satisfaction but last week, I found a new recipe in a French magazine “Maxi Cuisine”. I have amended slightly the original recipe.
This edible experience was really good and I have eaten it for lunch at the office. Risotto is really convenient.
What do you need?
How to make a Risotto with cabbage?
Tip: for a tasty risotto, you need to have crispy pieces of cabbage, so you need to check regularly the cooking in order to avoid to let it become soft
Be careful: don’t let burn the preparation, stir it regularly
Tip: in order to dilute very well the vegetable stock cube, dilute it in a bowl with the hot water before incorporating to the preparation
Tip: Don’t hesitate to add a reasonable amount of pepper as it will season the risotto !
Tip: Don’t stir the rice during the cooking so as not to crush
Tip: the parmesan will melt when you will reheat your lunch box in the microwave
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I am Pauline, French and passionate about food, I like trying new recipe and reproducing French flavours with English ingredients. Cooking is part of my lifestyle.
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