Lunch box: Risotto with cabbage

December 9, 2012December 9, 2012by Pauline
Risotto cabbage52
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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.

SERVES: serveserve
PREPARATION: 15 minutes
COOK: 25 minutes
DIFFICULTY: StarStar

What do you need?

  • 175 g special rice for Risotto
  • 3/4 green cabbage
  • 75 g bacon
  • 1 vegetable stock cube
  • 2 tablespoon parmesan cheese
  • pepper

How to make a Risotto with cabbage?

  • Slice the cabbage on square pieces
  • In a boiled and salted water pan, let the cabbage cook for 3 minutes

! 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

  • Slice the bacon on square pieces
  • Cook the bacon on a pan for 3 minutes
  • Add the cabbage
  • Add the rice and brown it for 5 minutes

! Be careful: don’t let burn the preparation, stir it regularly

  • Add 30 cl of hot water and one vegetable stock cube

! 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

  • Add pepper

! Tip: Don’t hesitate to add a reasonable amount of pepper as it will season the risotto !

  • Mix and simmer, at soft-high heat, for 15-18 minutes until the rice has absorbed all the water

! Tip: Don’t stir the rice during the cooking so as not to crush

  • Serve it immediatly with parmesan or put it in your lunch box with parmesan as well

! Tip: the parmesan will melt when you will reheat your lunch box in the microwave

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