I hesitate to call this dish ‘Risotto’ but it is almost identical. I cook it in the rice cooker but you can cook in the traditional ‘Risotto’ way with extra stock. I recommend Arborio Rice for creamy texture but Short Grain Rice such as Sushi Rice can be used.
2 tablespoons Butter OR Olive Oil
1 clove Garlic *finely chopped
1/2 Onion *finely chopped
3 to 4 leaves Red Cabbage *about 200g, cut into small pieces
1 cup (*180ml cup) Arborio Rice
500ml Chicken Stock OR Vegetable Stock
Salt & Pepper
2 tablespoons grated Parmesan *plus extra for serving
Pistachio Nuts *optional
- Heat Butter (OR Olive Oil) in a saucepan over medium low heat, cook Garlic and Onion for a few minutes, add Red Cabbage and cook until slightly softened. Add Arborio Rice and combine.
- Place the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Water and crumbled Stock Cube). Season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt.
- Press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
- When the rice is cooked, add Parmesan and mix well. Sprinkle with some extra grated Parmesan and finely chopped Pistachio Nuts, and enjoy.