Savoy Cabbage Risotto with Walnuts | Creamy & Autumnal

Clean the Savoy cabbage, cut out the tough core in a wedge shape, and slice the leaves into thin strips. Finely chop the onion and garlic cloves. Heat the vegetable broth in a small saucepan and keep it at a gentle simmer.

Coarsely chop the walnut kernels and toast them in a dry pan over medium heat until fragrant. Then set aside on a plate. Alternatively, preheat the serving plates in the oven at 60 °C.

In a wide pot, heat the olive oil and half of the butter. Sauté the chopped onion and garlic until translucent. Add the Savoy cabbage strips and plucked thyme leaves and sauté while stirring for about 4–5 minutes until the cabbage wilts slightly.