Cabbage Risotto
Materials
Half a medium sized cabbage chopped
1 small onion
2 zucchini
2 carrots
1 cup (frozen) peas
1 cup (frozen) corn
Rice flour or pilaf (about 2 cups)
Salt Pepper
Execution
Grated zucchini and carrots in the grater. Chop and cabbage. Finally, finely chop the onion and put it in a medium saucepan to saturate in a little bit of low-oil oil.
Once you start to "quench" you add cabbage, carrots, zucchini, peas and corn. Lower the fire and allow them to light up safely.
Add hot water, depending on how much rice you want to make. However, this dosage is about 2 cups of rice, so you should add about 4 cups of water. Salt slightly pepper.
Leave it to boil until it thickens slightly - tasting the rice if it needs more water. Every time you add water, remember to add some salt.
