Risotto with Savoy Cabbage and Potatoes

Name: Risotto with Savoy Cabbage and Potatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Whole rice 1.67 cups; Verza (savoy cabbage) 2 ½ cups; Potatoes 0.75 lb; Valtellina Casera cheese 8 oz; Garlic 1 clove; Sage 1 leaf; Grana Padano PDO cheese 4.5 oz; Butter 5.25 oz; Fine salt to taste

it br de fr es

1002

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 1002
Carbohydrates g 82
of which sugars g 4.9
Protein g 37.4
Fats g 58.2
of which saturated fat g 33.19
Fiber g 5.9
Cholesterol mg 181
Sodium mg 981

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4

PRESENTATION

If you are craving something cozy, yet not too heavy, and let's be real, who is not, check out risotto with cabbage and potatoes. So here's the deal: this dish comes from Valtellina in northern Lombardy, Italy and it's inspired by traditional pizzoccheri. But, you know, with brown rice instead of buckwheat pasta. Really really good choice. The cabbage and potato risotto has this nutty and aromatic vibe, giving each bite a nice chewiness that just works with the soft potatoes and cabbage.

The mix of simple veggies and a buttery, herby finish makes Italian risotto recipes from this area seriously special. It's all about moist comfort. Imagine mountain cuisine that's meant to fill you up after a chilly day—perfect, right?

Here's the thing: these traditional risotto dishes from Lombardy stand out because they use local goodies—like cabbage that turns sweet and crisp in the fall, and potatoes that add a creamy texture. There's something about this risotto with cabbage and potatoes that feels both simple and special. In Valtellina, you'll often see sciatt (fried cheese balls) or hand-shaped ravioli on the table too, making everything a rustic feast.

And listen, the golden hue from the butter and the way flavors meld just screams homemade comfort. For those exploring new vegetarian risotto ideas or craving a taste of northern Italy, this dish is a winner. It's a no-brainer for anyone into easy risotto recipes or wanting to switch up their rice game. The buttery richness and fresh veggies give each bite a little of everything—creamy, earthy, and gentle. Plus, with the seasons changing, it’s a super super way to enjoy local produce while diving into Lombardy's unique culinary heritage. Whether you're a risotto enthusiast or just looking for something new, trust me, this dish is sure to hit the spot. For real.

How to prepare Risotto with Savoy Cabbage and Potatoes

To prepare the risotto with savoy cabbage and potatoes, start with the cabbage. After removing the stalk, cut it into 1.25-inch pieces 1. Then move on to the potatoes, peel them 2 and cut into 0.5-inch cubes 3.

Finally, remove the rind from the Valtellina Casera cheese 4 and cut into cubes of about 0.5 inches 5. Now move to the stove. In a pot of boiling salted water, pour the brown rice 6,

along with the potato cubes 7 and the cabbage pieces 8. Cook for 15 minutes, drain, and set aside 9.

In the meantime, prepare the seasoning. Crush an unpeeled garlic clove and throw it into a small pan with the butter and sage 10. Let it heat over low heat until the butter is melted and aromatic 11. Now that everything is ready, drizzle some oil in a pan and pour in the rice with potatoes and cabbage 12.

Heat over low heat, adding the Valtellina Casera cubes 13, the grated Grana Padano PDO cheese 14, and the butter seasoning (from which you will have removed the garlic) 14. Mix everything well, remove the pot from the heat, and serve your risotto with savoy cabbage and potatoes, garnishing with fresh sage leaves 15.

Storage

The risotto with savoy cabbage and potatoes can be stored in the refrigerator for one day.

Advice

So delicious that it's almost impossible to give an extra touch of prestige to this wonderful risotto with savoy cabbage and potatoes. However, you could try adding some nuts, like chopped and toasted hazelnuts. Or how about adding some speck or sausage to make it an even more complete dish? Finally, if you want to reduce the fat content a bit, you can add some of the aromatic butter to the pan instead of oil.

For the translation of some texts, artificial intelligence tools may have been used.