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Red cabbage and leek risotto

Make the most of your red cabbage this winter and try this tasty risotto recipe from Lowly Food.

Using some of the season’s freshest veg, the unusual combo of leeks and red cabbage works together perfectly in this delicious dish.

Give it a go, and don’t forget to share a photo to @herogomena with #herogolife.

Nutritional content

Servings: 4 people

Prep time: 35 minutes


2 tbsp olive oil

1 onion, diced

2 leeks, diced

250g risotto rice

1 litre vegetable stock

1/2 red cabbage, core removed then thinly sliced


  1. Heat 1 tablespoon of oil in a pan over a medium heat. Add the onion and leeks, then fry until soft.

  2. Add the rice to the pan and cook for another 2 minutes.

  3. Add a little bit of stock. Cook, stirring everything occasionally, until the stock has been absorbed by the rice. Add a bit more stock.

  4. Repeat until all the stock has been used. It should take 25 to 30 minutes and the rice should be soft with a slight bite to it.

  5. When the rice has about 10 minutes left to cook, heat the other tablespoon of oil in a separate frying pan over a medium-high heat.

  6. Add the cabbage to the frying pan and cook for 5 to 10 minutes, until it starts to become soft.

  7. Once the rice has finished cooking, add the fried cabbage to the pan and stir everything well.

  8. Cook for 5 minutes, but make sure the rice does not overcook.

  9. Serve hot.


To store: Once cool, put the risotto in an airtight container and keep it in the fridge for up to 3 days.


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