Cabbage Risotto

Ingredients

• • 1 large onion or 2 small
• • 1 medium carrot
• • 1 cup (250 ml) canned chopped tomatoes
• • 1 cup (200 g) risotto rice (arborio or carnaroli)
• • ¼ white or green cabbage
• • 3 cups (750 ml) vegetable broth or water
• • 2-3 tbsp olive oil
• • Salt and pepper
• • ½ tsp sweet paprika
• • ½ tsp turmeric
• • ½ tsp ground coriander
• • 1-2 tbsp fresh dill (or parsley)

Method

1. Finely slice the onion, grate the carrot and cut the cabbage into thin strips.
2. In a large pot, heat the olive oil and cook the onion until translucent.
3. Add the carrot and cook another 2-3 minutes.
4. Add the tomatoes, paprika, turmeric and coriander; season with salt and pepper and let cook 2 minutes to blend the flavours.
5. Add the rice and stir well to coat it in the oil and spices; lightly toast it for 1-2 minutes.
6. Add the cabbage and pour in the hot broth or water.
7. Cover and cook over medium heat, stirring occasionally, until the rice is tender and has absorbed almost all the liquid (about 15-20 minutes).
8. For a creamier risotto, add a little extra broth and stir gently.
9. Adjust the seasoning, add the fresh dill and serve hot, optionally with a drizzle of olive oil.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).