Savoy cabbage risotto is a tasty and flavorful first course, typical of Italian cuisine. Made with rice, smoked pancetta and Savoy cabbage, it is enriched by the flavor of dry white wine and Parmigiano cheese. Perfect for winter days, this risotto is a delight to enjoy for its warmth and comfort.
Thinly slice the cabbage
Sauté the onion in the butter with the pancetta cut into small cubes, add the cabbage, salt, pepper, one ladle of broth and let simmer for 15 minutes
Add the rice, toast it, deglaze with the wine and cook, adding the broth a little at a time
Stir in the Parmigiano cheese and serve immediately
Frying pan
Pot
Knife
Store in the refrigerator for up to 2 days
Italy
| Energy (kcal) | 129.86 |
| Carbohydrates (g) | 11.26 |
| of which Sugars (g) | 0.89 |
| Fat (g) | 6.29 |
| of which Saturates (g) | 2.91 |
| Protein (g) | 3.16 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.16 |
