Red Cabbage & Provolone Cheese Risotto

I am Italian, so risotto for me is an undeniable part of my kitchen shenanigans.

This version of Italian the risotto is made with the super-healthy red cabbage which, together with the sweet provolone cheese, makes a perfect combination of flavours and taste.

Moreover, the deep purple colour of the cabbage would also give your dish an original presentation on your table.

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Servingserves 2/3 people
  • Cooking methodStove
  • CuisineItalian


  • 1 lvegetable broth
  • 200 grice (Arborio or Carnaroli type)
  • 150 gprovola cheese
  • 100 ggrated Parmesan cheese
  • 3 leavesred cabbage
  • 2 spoonsextra-virgin olive oil
  • 1onion
  • 1 pinchtable salt
  • q.s.parsley
  • pepper


  1. – prepare the vegetable stock in a separate pan;

    – when the vegetable stock is ready, maintain its temperature high by keeping the pan on the stove on a low fire;

    – chop the onion and put it in a large saucepan together with a pinch of salt and 2 tablespoons extra virgin olive oil;

    – slice and shred red cabbage very finely and add put it onto the onion;

    – put the saucepan on the stove on medium heat;

    – as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion and cabbage soften in their own liquid;

    – when the vegetables became soft, add the rice and mix well for a few seconds;

    – scoop up and pour the broth from its pot with a ladle till you cover the rice;

    – stir well and keep on watching the rice closely: as soon as most of the broth evaporates, pour in some more hot vegetable stock;

    – repeat the above step till the rice cooks (it should take around 15-20 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;

    – when the rice is cooked, remove the pan form the stove and add the cheese (cheese should be cut in very small cubes before adding it to the risotto);

    – mix well till the cheese melts completely;

    – add the grated Parmesan cheese and mix well;

    – top with chopped fresh parley and some ground pepper;

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