Savoy Cabbage Risotto

"I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Lalaloula photo by Lalaloula
Ready In:




  • Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
  • In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
  • Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
  • Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
  • When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

Questions & Replies

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  1. Great risotto! I enjoyed the savoy cabbage. Thanks! Made for Vegetarian Swap-June 2011.
  2. For once, I followed a recipe (almost) exactly, and it turned out delicious. I did use red wine instead of the white and also just had regular camembert. This is a great dish that is easy and quick to make but turns out very tasty. I served it this as lunch, but it would also be a good side dish for a bigger meal. For us medium eaters, the amount seemed a bit more than three servings, but I don't mind having leftovers!
  3. I never really enjoyed risotto before but this recipe is great! My husband loved the savoy cabbage in it.
  4. A wonderfully delicious risotto that we enjoyed every bit as much as I'd anticipated. I used savoy cabbage as specified and do urge anyone making this to use savoy cabbage if possible as it is so much tastier than other cabbages. I couldn't resist adding 1 leek and 2 cloves of minced garlic - as I just love these with onions - but otherwise followed the recipe exactly except for the red camembert which has me intrigued and puzzled as I've never come across it. I used a local camembert, Liebfraumilch and my Recipe #135453. Made for New Kids on the Block. Thanks for sharing this delicious recipe, Lalaloula, which I'll certainly make again.
  5. This risotto was awesome! Oh wow. Quite decadent and rich. I too love cabbage and just chopped up what I had. I also used aborio rice. So here are the measurements that I used for US, although they might not have been quite exact: 1tbs of butter, 3 cups broth, 1 tbs butter, 1 cup rice, 1/2 cup wine - and the cheese was labeled in grams. I wasn't sure how it would turn out with all the conversions, but it worked out fine. I served with a nice grilled pork steak. Made and Reviewed for Every Day Holiday Tag - Thanks! :)



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