How to make Risotto with red cabbage and parmesan cheese

Hey there, it’s Mark Zoch from The Dinner Dude, back with another culinary adventure. Today, we’re diving into the world of risotto, but not just any risotto. We’re talking about Risotto with Red Cabbage and Parmesan Cheese. It’s a dish that’s as vibrant in flavor as it is in color, and I can’t wait to share my journey with you.

Risotto with red cabbage and parmesan cheese recipe

Risotto with Red Cabbage and Parmesan Cheese
The vibrant red cabbage ready for the risotto adventure

Risotto with red cabbage and parmesan cheese

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Cuisine: American
Keyword: red cabbage, risotto, white wine
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 432kcal
Cost: $40


1 little broth


  • 320 gr rice for risotto
  • 450 gr red cabbage
  • 1 large spring onion
  • 1/2 glass dry white wine
  • Vegetable broth to taste
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 20 gr butter
  • 50 gr parmesan cheese


  • Peel and thinly cut the spring onion, fry it gently with a little oil, and in the meantime cut the red cabbage into strips, rinse well and then drain the exceeding water.
  • Add it to the spring onion, cover and let it cook for about 10 minutes (if necessary, pour a little broth that you have prepared previously).
  • Add the rice, toast it and then blend with the white wine; once it has evaporated, start adding the filtered broth gradually, until it is cooked.
  • Five minutes before turning off, taste and season with salt, pepper, butter and, if you like it, parmesan cheese. Let it rest for a couple of minutes covered and then serve.



In a recipe like this you can replace the cabbage with mostly all the vegetables you may like: from zucchini to asparagus, from leeks to porcini mushrooms too. In case you choose the mushrooms, remember to add them 10 minutes before the cooking ending time and not at the beginning with the onions.
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Calories: 432kcal | Carbohydrates: 73g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 266mg | Potassium: 385mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1540IU | Vitamin C: 65mg | Calcium: 209mg | Iron: 5mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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The Pressure Cooker Method

Risotto with Red Cabbage and Parmesan Cheese
Patiently stirring the risotto to creamy perfection
  • Sauté: Start by using the sauté function on your pressure cooker to lightly toast the Arborio rice in a bit of olive oil. This step is crucial as it helps to unlock the rice’s nutty flavor.
  • Add Ingredients: Next, add your chopped red cabbage and vegetable broth. Remember, the quality of your ingredients is key. Fresh, vibrant red cabbage and a flavorful broth will make all the difference.
  • Pressure Cook: Secure the lid and set your pressure cooker to high pressure for about 7 minutes. This might seem short, but under pressure, magic happens!
  • Release and Stir: Once the cooking time is up, do a quick release of the pressure. Then, give everything a good stir. The heat and pressure inside the cooker will have caused the rice to release its starch, creating that creamy texture we love in risotto.
  • Cheese Time: Now, stir in your freshly grated Parmesan cheese. The heat from the risotto will melt the cheese, adding a layer of rich, savory goodness.

Tips for making Risotto with red cabbage and parmesan cheese

Risotto with Red Cabbage and Parmesan Cheese
The final sprinkle of Parmesan – the crowning glory.

Cooking Tips: Mastering Your Risotto

Let’s sidestep to some essential tips for making this delicacy. Remember, it’s all about patience and precision!

  • The Stirring Game: Risotto is all about stirring. It’s a labor of love. The constant motion releases the starches, leading to that iconic creamy texture.
  • Heat Control: Maintain a gentle simmer throughout. Too high a heat can result in a scorched bottom (and not the good kind). Too low, and you’re looking at a pot of crunchy rice.
  • Ingredient Quality: Use high-quality ingredients. Fresh red cabbage and a good block of Parmesan can elevate your risotto from great to unforgettable.
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How To Serve: The Art of Presentation

Risotto with Red Cabbage and Parmesan Cheese
Cheers to a successful culinary journey with a glass of Pinot Grigio.

I’m a firm believer that food is not only about taste but presentation too. So here are my serving suggestions for the Risotto with Red Cabbage and Parmesan Cheese.

  • Garnish: A sprinkling of fresh parsley not only adds a dash of color but also brings a refreshing contrast to the rich flavors.
  • Cheese, Please: A final flourish of freshly grated Parmesan on top never hurt anyone.
  • Wine Pairing: This dish pairs beautifully with a crisp white wine. A chilled glass of Pinot Grigio would be my choice.

Alternative Cooking Methods

If you’re feeling adventurous and have different kitchen gadgets at your disposal, consider these alternatives:

  • Slow Cooker Risotto: Yes, it’s possible! It might lack some traditional creaminess, but it’s a great hands-off method.
  • Air Fryer Red Cabbage: Give your cabbage a crispy twist. Lightly seasoned and air-fried, it can add a delightful crunch to your creamy risotto.

FAQs: Getting Down to the Nitty-Gritty

Let’s tackle some common questions about cooking this Risotto with Red Cabbage and Parmesan Cheese.

  • Can I use another type of cheese? Absolutely! While Parmesan is traditional, feel free to experiment. How about some crumbled blue cheese for a bold twist?
  • What if I don’t have Arborio rice? No worries! Carnaroli or Vialone Nano are good substitutes. Each has its own unique texture but will still give you a creamy result.
  • Can I make it vegan? Of course. Swap out the Parmesan for a vegan alternative and use vegetable stock instead of chicken stock.
  • Does it reheat well? Risotto is best served immediately, but if you do have leftovers, reheat gently on the stove, adding a little extra liquid.
  • Can I use green cabbage instead of red? Yes, but keep in mind, red cabbage has a slightly sweeter flavor which pairs wonderfully with the Parmesan.
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In the end, cooking should be fun and a means to express yourself. So, put on your favorite music, roll up your sleeves, and let’s get cooking! This Risotto with Red Cabbage and Parmesan Cheese is more than just a dish; it’s a culinary journey. And I’m glad to accompany you on this flavorful ride.

Let’s cook together, one recipe at a time. Until next time, this is Mark Zoch, The Dinner Dude, signing off. Happy Cooking!

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