Savoy cabbage risotto with sausages and Parmesan

Ingredients for 4 servings:

• 1 savoy cabbage, preferably not too large
• 4 sausages (e.g. Bockwurst, Wiener, etc.)
• 2 onions, chopped
• 250 g risotto rice
• 2 tbsp olive oil
• 500 ml vegetable stock
• 200 g Parmesan, grated
• salt and pepper
• 1 chili pepper(s) (depending on taste)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Trim the savoy cabbage and remove the individual leaf stalks. Wash the leaves and then cut them into strips. Cut the sausages into slices about 0.5 cm thick. Meanwhile, in a deep pan or pot, sauté the chopped onions and rice in olive oil until translucent. Add the savoy cabbage and sausages to the rice and top up with a little vegetable stock. Simmer at low heat with the lid on. Gradually add the remaining stock until everything is cooked. Stir in the Parmesan cheese and season to taste with salt, pepper, and chili, if desired. Tip: Using brown rice instead of risotto rice makes it even more flavorful. The amount of vegetable stock required varies depending on the type of rice used.