Potato Risotto with cabbage, kale & mushrooms
Using multiple root vegetables & cabbage, as well as kale & mushrooms, this dish combines some of the best the winter has to offer.
Servings: 4 servings
- 6 medium potatoes
- 1 yellow beetroot
- 1 beetroot
- 1 large carrot
- 1 stalk celery
- 1 red onion alternative: 1-2 shallots
- 2 garlic cloves
- 1/8 red cabbage
- 6 leaves kale
- 1 handful flower sprouts
- 6-7 king oyster mushrooms
- 50 g parmesan cheese vegan option: nutritional yeast
- 3 tbsp olive oil
- 75 ml tequila or vodka or white wine
- 300 ml vegetable broth
- 4-5 tbsp aceto balsamico
Spices & herbs
- salt & pepper to season
- pinch freshly ground nutmeg
- 1/2 tsp chili flakes
- 2 twigs rosemary
- 3-4 cloves
You start preparing this risotto as you would any risotto, by adding some olive oil & butter to a large pot & sauteeing first onions, then garlic & celery. Next, you add the beets & carrots. After 2-3 minutes, you can add the potatoes. Sautee for another ~3 minutes, then add your rosemary & the tequila.
Once the tequila has evaporated, add your first ~150-200 ml broth, stir the risotto. Let it simmer on low heat & make sure to stir it regularly. As soon, as the liquid reduces, add more broth, one ladle at a time.
It should take the beets, carrots & potatoes around 15-20 minutes to cook. Try them, but make sure, they're not getting too soft. Once done, add some butter & parmesan, season with salt, pepper & nutmeg. Stir & set aside, with the lid on, for 2-3 minutes.
Cabbage & Mushrooms
While the risotto is simmering, place a pan on the stove & heat it to medium heat. Add some olive oil, then the red cabbage. Add the cloves & let it cook for a couple of minutes, until it starts getting soft. Next, add the balsamico vinegar & let it reduce.
Move the red cabbage to one side of the pan & add the kale & brussle sprouts to the other. Season everything with salt & pepper & cook for roughly 4-5 minutes.
Heat a pan to high heat, add some olive oil, butter, rosemary & 1 garlic clove. Then add the mushrooms & cook on high heat until they're getting some colour. Add some chili flakes & cook for another minute.