Nutrition Facts

Serving Size 272 g

(Approx. 4 Servings)

Amount Per Serving

Calories	220	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 5 mg	2%

Sodium 400 mg	17%

Total Carbohydrate 35 g	12%

Dietary Fiber 4 g	16%

Sugars 4 g

Protein	6 g

Vitamin A 6%	•	Iron 2%

Vitamin C 70%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Risotto Roasted Cabbage

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 medium green cabbage, cut into 8 wedges

1 1/3 Tbsp olive oil, reserve 1 teaspoon

1 Tsp garlic powder

1 Tsp black pepper

1/2 Tsp salt

2/3 cup(s) H-E-B Arborio Rice

3 cup(s) vegetable broth

1/4 cup(s) grated Parmesan cheese

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Instructions

Preheat oven to 400°F. Remove the thick core from each cabbage wedge and discard.

Place cabbage in a large baking dish and season with tablespoon olive oil, garlic powder and black pepper.

Roast until wedges are wilted and browned along the edges, approximately 20 minutes.

Meanwhile, to make the risotto, place the 3 cups of broth in a small pot and bring it to a simmer. Heat another medium sauce pan on medium heat and add remaining olive oil, salt and rice; stir continually to allow rice to toast.

Slowly add in a ladle full of broth and stir until liquid is completely absorbed. Repeat until all the broth has been used.

The rice should be firm, but not crunchy. Add 1/4 cup water at a time until firm if needed.

For each serving, spoon risotto on a plate and top with 2 wedges of cabbage. Sprinkle with Parmesan cheese and enjoy.