Cabbage and mushroom risotto is a creamy, savory dish that highlights the natural sweetness of cabbage and the earthy depth of mushrooms. This unique twist on classic risotto offers a comforting meal that’s perfect for vegetarians or anyone craving a hearty yet elegant dish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable stock, warmed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup green cabbage, thinly shredded
• 1 cup mushrooms, finely sliced (button or cremini work well)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Sauté the Aromatics:
   In a large skillet or saucepan, heat olive oil and butter over medium heat. Add onion and garlic, sautéing until translucent and fragrant.
2. Cook the Vegetables:
   Add the mushrooms to the pan and cook until softened and lightly browned, about 5 minutes. Stir in the shredded cabbage and cook for another 3–5 minutes until slightly wilted.
3. Toast the Rice:
   Add the Arborio rice to the pan, stirring to coat it in the oil and vegetable mixture. Toast for 1–2 minutes until the edges of the rice become translucent.
4. Deglaze with Wine:
   If using wine, pour it into the pan and stir until it’s mostly absorbed by the rice.
5. Add the Stock Gradually:
   Add the warm vegetable stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is tender and creamy.
6. Finish the Risotto:
   Stir in the Parmesan cheese (or nutritional yeast), and season with salt and black pepper to taste. Adjust consistency with a bit more stock if needed.
7. Serve:
   Garnish with fresh parsley and additional Parmesan, if desired. Serve warm.