Red cabbage risotto
For 2 people
  • 150g red cabbage

  • 1 cup risotto rice 

  • 5 dl vegetable stock

  • 1 shallot

  • 100ml Oat Milk Cuisine

  • 100ml red wine

  • yeast flakes

Risotto in every form is one of my absolute favourite dishes. This vegan variant convinces by its creamy consistency, the fine taste and the great colour :)

  1. First carefully separate two large leaves (it is better to dissolve them under warm water), to be used to serve the risotto in them.

  2. Cut the red cabbage into small pieces and chop into small pieces in the food-processor/Nutribullet.

  3. Heat the olive oil in a pan and add the red cabbage, fry briefly. Deglaze with half of the vegetable stock and simmer for about 20 minutes.

  4. Heat olive oil in a separate pan, add shallots and fry until translucent. Then add the rice and fry briefly. Deglaze with red wine and add the second half of the vegetable stock. Add the red cabbage and cook according to the instructions of the risotto (about 15 minutes).

  5. When the risotto has reached the desired consistency, add the oat milk and season to taste with salt and pepper. Bring to the boil again and add the yeast flakes (alternatively of course Parmesan).

  6. Arrange in the red cabbage leaves.

Balancing effect on:
Solarplexus chakra
Balace your energy
Food for the soul
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