Ingredients

4 Tbsp. olive oil
1/3 C. onion, minced
1 C. arborio rice
2 to 3/4 C. vegetable stock
1 C. green cabbage, shredded
1/4 C. Italian parsley, chopped
salt and pepper, to taste

Cooking Instructions

Heat oil in a large casserole pot until hot. Add onion, stir to coat and Saute for a few minutes till soft, but not browned. Add rice, stir to coat and cook for 1 minute. Add stock and bring to a boil, stirring frequently. Let stock come to a rolling boil, reduce heat and simmer, partially covered for 10 minutes. Add cabbage, parsley, salt and pepper. Stir well and keep simmering, stirring occasionally until the rice is cooked and creamy and all the stick has been absorbed. Serve immediately.
 
 
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