Cabbage and Mushroom Risotto

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Butter (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Mushrooms (1 cup, sliced)
• Cabbage (1 cup, shredded)
• Vegetable broth (4 cups)
• White wine (1/2 cup)
• Arborio rice (1 cup)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the finely chopped onion and minced garlic to the pan. Cook until the onion becomes translucent, usually taking about 5 minutes.
3. Stir in the Arborio rice. Make sure to stir constantly for 2 minutes to prevent it from sticking to the pan.
4. Pour in the white wine, stirring continuously until the rice has fully absorbed it.
5. Start adding the vegetable broth gradually, about 1/2 cup at a time. Continuously stir and wait for each broth addition to be fully absorbed before adding more.
6. When you have added half of the vegetable broth, mix in the sliced mushrooms and shredded cabbage.
7. Continue to add the remaining vegetable broth, stirring regularly, until the rice reaches a creamy consistency and is tender.
8. Remove the pan from heat and stir in the grated Parmesan cheese and butter until well combined.
9. Season your risotto with salt and pepper according to your preference.
10. Serve hot and garnish with chopped fresh parsley. Enjoy!