Risotto With Caramelized Onions & Cabbage

1. 1

   In a large, non-stick skillet, heat the olive oil over medium heat. Add the onions, cabbage and thyme and saute until the onions are golden, 10 to 12 minutes, stirring frequently.

2. 2

   Meanwhile, in a saucepan, combine the broth and wine and heat to simmering.

3. 3

   When the onions are golden, add the rice and toss to coat with oil. Add 1 cup of the simmering broth to the rice and stir until most of the liquid has been absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. It will take a total of 18 to 35 minutes for most of the liquid to be absorbed and the rice to become tender and creamy.

4. 4

   Stir in the Parmesan. Season to taste with salt and pepper if needed. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.