Caramelised Cabbage and Leek Risotto
by Izy Hossack
Cabbage and leeks are cooked down slowly until golden and sweet then folded into a simple risotto for this super comforting, creamy dish.
Method
Based on 4 servings, adjust as needed.
Step 1
Slice the cabbage into 1cm wide strips. Clean and trim the leeks then slice into 1cm thick coins.
Step 2
Add 3/4's of the olive oil and half of the butter to a large pot over a medium heat. Once the butter has melted, add the cabbage and leeks, sprinkle with the salt, and stir to coat.
Step 3
Cover the pot with a lid and let cook for 10 minutes, lifting occasionally to stir the vegetables.
Step 4
Once the 10 minutes are up, the vegetables should be softened. Remove the lid, stir in the sugar and turn down to a medium-low heat and continue to cook, stirring occasionally and scraping up any golden bits from the pot (add a splash of water to help you scrape, if necessary). You want to keep cooking and stirring until the vegetables cook down to about 1/4 their original volume and have taken on a light golden colour throughout - this will take around 20 minutes.
Step 5
As the vegetables are caramelising, take a deep frying pan and heat the remaining olive oil over a medium heat. Add the rice and stir to coat with oil. Keep stirring occasionally until the rice is translucent and smells a bit toasty. make the stock now.
Step 6
Add a ladleful of stock to the rice and stir in until fully absorbed. Continue in this fashion until all the stock has been added and the rice is al dente.
Step 7
By this point, the vegetables should be nice and golden so add the wine (or water) to the pot of veg and use it to help soften any golden bits at the bottom of the pan, scraping them up.
Step 8
Add the al dente rice to the pot of vegetables and stir through. Keep cooking and stirring, adding a bit of water as needed, until the rice is cooked all the way through.
Step 9
Finally, beat in the veggie hard Italian cheese and the remaining butter, this helps it get nice and creamy! Taste and season with salt and black pepper, if needed. Serve the risotto with shaved Italian-style hard cheese on top.
- Ingredients
- Based on 4 servings
-
1 tsp Granulated Sugar 1x Sainsbury's White Granulated Sugar 500g -
30g Vegetarian Hard Cheese Or Parmesan Cheese, finely grated, plus more to serve 1x Stamford Street Co. Italian Hard Cheese 200g -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
190ml White Wine, approx, or water 1x Clearsprings Sauvignon Blanc (Small bottle) 18.7cl -
300g Arborio Rice 1x Sainsbury's Arborio Risotto Rice 500g -
500g Leeks, cut into 1cm coins 1x Sainsbury's Leeks 500g -
1 litre Vegetable Stock, 1 cube per 500ml 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
700g White Cabbage, cut into 1cm wide strips 1x Sainsbury's White Cabbage Each -
50g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g