Delicate risotto with black cabbage and sour cream

Today, the recipe for a risotto with kale and growth, delicate and easy to prepare. If you love the delicate risotto, with hints of mineral but a balanced taste, You must try it. I remind you that the cabbage is a vegetable that contains many antioxidants and helps prevent many types of cancer. Then, when it is in season, It should be eaten as often as possible. for that, I suggest you take a look at all my RECIPES WITH BLACK CABBAGE, among which you will also find it tasty BLACK CABBAGE boiled with potatoes and rehearsed in a pan, with the VIDEO RECIPE on my YouTube channel to clean perfectly the cabbage without waste.

Despite the appearance, In addition, the cabbage is a vegetable taste is polite and well matches the delicacy of Chari. Indispensable for a good risotto is a good vegetable stock, to give flavor to the whole: the use of cabbage waste, along with carrots, onions and celery, to create the perfect broth. With this risotto will make a beautiful picture, although it is really quick and easy to prepare.

Finally, risotto with kale and growth is also healthy because it is a risotto without butter, as for cream you use crescenza. That already has its amount of fat and will give your risotto a unique creaminess. And don't forget a good grind of black pepper, in this dish really makes a difference. If you love risotto, do not waste all my RECIPES FOR RICE, with so many different and always delicious ingredients. Have a good day.

Delicate risotto with black cabbage and sour cream

RISOTTO WITH BLACK CABBAGE AND CRESCENZA

Portions: 4 Preparation: 15 minutes cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

320 grams of Carnaroli or Arborio rice
300 grams of cabbage
half fresh scallions
150 grams of cheese, soft
2 liters of broth made with a carrot, an onion, a bay leaf and half a stalk of celery
6 Tablespoons extra virgin olive oil
salt and pepper
half a glass of dry white wine

Procedure

Prepare the risotto with kale and growth is simple. Wash the Kale, remove the Central Coast hard and fibrous and finely chop all leaves dark green: look at this VIDEO RECIPE in which I show you step by step how to clean perfectly the cabbage without waste.

Chop the shallot and put it in a saucepan with extra virgin olive oil, FRY and sauté joining little vegetable broth until it becomes transparent, then add the cabbage and sauté for 5 minutes. Finally, Add the rice and toast it, stirring occasionally, for 3-5 minutes.

Deglaze with white wine, let the alcohol evaporate and start cooking the risotto by slowly adding the broth. Salt and bring the cooking risotto to the wave.

Once the rice is cooked, adjust the salt if necessary and, remove from the heat, stir the risotto with crescenza cheese, diced, stirring until it is completely dissolved.

Serve the risotto with kale and growth after having generously sprinkled with freshly ground black pepper. Bon appétit!