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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.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: gluten-free, Italian, Mediterranean, vegetarian
Keyword: gluten-free, regional, seasonal, vegetarian
Servings: 4 servings

Ingredients

  • 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

Liquids

  • 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

Instructions

  • For this specific version of the recipe, I would recommend you to start by cutting everything & placing it into small bowls.
    The potatoes, beets & carrots should be the same size and should be cut into small squares.
    The red cabbage should be cut into slices, the kale roughly chopped & the flower sporuts halfed.
    The onion, garlic & celery should be finely chopped & the mushrooms cut into slices.
  • While you're preparing for cooking, heat the broth, measure the tequile (or alcohol of your choice) and get out 2 pans & 2 pots.

Risotto

  • 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.

Finishing

  • To serve, first add the risotto on a plate, then add some cabbage & top with mushrooms. Add some freshly grated parmesan & a sprinkle of freshly ground pepper & enjoy.