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Recipe by Emporion
Savoy cabbage risotto is a tasty and flavorful first course, typical of Italian cuisine. Made with rice, smoked pancetta, and savoy cabbage, it is enriched by the flavor of dry white wine and Parmesan cheese. Perfect for winter days, this risotto is a delight to enjoy in all its warmth and comfort.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Thinly slice the cabbage
Step 2 of 4: Brown the onion with the butter and the diced pancetta; add the cabbage, salt, pepper, and a ladleful of broth, and let it simmer for 15 minutes
Step 3 of 4: Add the rice, toast it, deglaze with the wine, and cook until done, adding the broth little by little
Step 4 of 4: Add the Parmesan and serve immediately
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving220 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,971 kJ471 kcal | 896 kJ214 kcal |
| Fat | 12.47 g | 5.67 g |
| of which saturated fatty acids | 5.74 g | 2.61 g |
| Carbohydrates | 74.12 g | 33.69 g |
| of which sugars | 3.26 g | 1.48 g |
| Fibre | 0.99 g | 0.45 g |
| Protein | 11.04 g | 5.02 g |
| Salt | 0.33 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
