Cabbage and Mushroom Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Mushrooms - 8 ounces, sliced
• Cabbage - 2 cups, thinly sliced
• Vegetable broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 1/2 cups
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and cook for 2 minutes, stirring constantly.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. After adding half of the vegetable broth, stir in the sliced cabbage and mushrooms.
7. Continue adding the remaining vegetable broth, stirring constantly, until the rice is creamy and tender.
8. Remove from heat and stir in the grated Parmesan cheese and butter.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley before serving.