Creamy Cabbage Risotto

Don't let the cabbage throw you off, this is 10/10

I know some of you are tip-toeing into this post. Risotto is too labor intensive, you say. Cabbage is a weird addition, you say. Don’t be afraid! The recipe just takes a little stirring to come together, and the cabbage melts into the risotto and caramelizes slightly. Delicious! Whenever I teach this in cooking classes, it’s the hands-down fan favorite.

I have two versions of the recipe below: a traditional stovetop method and an Instant Pot version for busy weeknights. You could serve this with a side salad for a meatless dinner or as a side dish to pork tenderloin or tri-tip with roasted green beans

Creamy Cabbage Risotto (Stovetop Version)

• 5 cups vegetable or chicken stock

• ½ large yellow onion, cut in thin half-moons

• 3 tablespoons unsalted butter

• ½ pound green cabbage or Napa cabbage, thinly sliced, about 2-3 cups

• 1 cup arborio rice

• Kosher salt

• White pepper (or freshly ground black pepper, no big deal if you see the pepper!)

• 3 egg yolks at room temperature

• 1 cup grated Parmesan