Ham and savoy cabbage risotto according to Ille

Ingredients for 2 servings:

• 500 g savoy cabbage
• 120 g risotto rice or rice pudding
• 1 tbsp oil
• 1 onion(s)
• 1 clove(s) garlic
• 400 ml vegetable stock, more if needed
• 100 ml milk, 1.5%
• 1 slice(s) cheese or 1 tbsp Parmesan
• 125 g cooked ham
• Salt and pepper, freshly ground
• 1 pinch of nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

WW-suitable and low-fat meal

Sauté the onion and garlic with 1 tablespoon of oil until translucent. Add the dry rice and fry, stirring constantly, until translucent but not browned. Add the vegetable stock until the rice is covered. Stir and simmer for about 10 minutes. Add a second amount of stock, stirring occasionally. With the third addition of stock, add the finely sliced ​​savoy cabbage. After about 10 minutes, add the milk and seasonings and let it swell a little (it’s okay to do this in bed like grandma used to do). Before serving, stir in the cheese and season with salt, pepper, and nutmeg to taste. Arrange the ham on the plate or stir it in. My dishes are always designed for a low-fat diet! You are free to adjust the cheese, ham, and fat content to your needs. Here’s my method and my memory aid for cooking risotto: Rice forms a magical alliance with the number 3! 3 x the amount of liquid of the amount of rice. Simmer 3 x 10 minutes for perfection, and also at these intervals. Add the rice three times, just covering it! This should prevent the rice from becoming mushy and ensure it has a nice, grainy texture. Use a wide, well-cooking pot, not stainless steel, which isn’t suitable for risotto. The rice shouldn’t squash.