Red Cabbage Risotto | Creamy with Apple & Walnuts

Remove the core from the red cabbage and finely shred or slice it. Wash, core, and cut the apple into bite-sized, small wedges or cubes. Finely chop the onion and garlic cloves. Heat the vegetable broth in a small pot and let it simmer gently.

Heat 2 tbsp olive oil and 1 tablespoon of butter in a wide pot. Sauté the finely chopped onion and garlic until translucent. Add the red cabbage strips and sweat gently for about 4–5 minutes, stirring occasionally. Add the risotto rice and toast for 1–2 minutes until the grains are glossy all over.

Deglaze the risotto with the white wine and allow it to reduce completely. Then refine with a splash of fresh lemon juice (this intensifies the bright ruby-red colour of the red cabbage). Next, add hot vegetable broth ladle by ladle so that the rice is always just covered. Cook over medium heat, stirring regularly, for about 18–20 minutes until creamy and the rice is 'al dente'.