Cabbage Risotto

• 3 Tbsp olive oil
• 1 medium onion, peeled and finely diced
• 1/4 head of cabbage finely shredded, about 3-4 cups
• 1 1/2 cups Arborio rice
• 1 tsp salt
• 2 cups water, plus more as needed
• 2 cups chicken or vegetable stock
• 1/2 cup dry white wine
• 1/3 cup grated parmesan, plus more for serving
• 4 oz coked, crumbled bacon

Heat oil in Dutch oven until shimmering and add onion. Allow to cook for 5 or so minutes until softened. Add cabbage, cover pot and allow to cook about 15 minutes, until starting to brown, about 15 minutes, stirring occasionally.

Stir in rice and salt and stir until rice is coated. Add 3 cups liquid, bring to boil, stirring occasionally and reduce heat to simmer. Cook stirring occasionally, until bottom of pan is dry when rice is pulled back., about 10 minutes. Add wine and simmer while stirrong until all is absorbed. Add additional water/broth in 1/2 cup increments, allowing each to absorb, until mixture is creamy and rice is al dente, about 10 minutes.

Stir in parmesan. Serve in wide bowls, garnished with bacon and additional parmesan.

Serves 3-4