Creamy Red Cabbage Orzo Risotto

Red cabbage orzo risotto is the perfect Winter dish. Winter calls for comfort, and this risotto‑style orzo delivers it in true Italian fashion. Creamy, indulgent, and lifted by the vibrant colour of red cabbage, it’s a dish that feels festive yet effortless. Crispy pancetta, a splash of white wine, and plenty of parmigiano bring depth and warmth – the kind of bowl that makes every cold evening feel cosier.

Method:

In a frying pan over a medium heat, add the pancetta and dry fry until golden and crispy then set aside.
In the same pan add the Napolina Roasted Garlic and Herbs Olive Oil followed by the onion and red cabbage and fry until softened then add to a blender or food processor adding a glug of Napolina Roasted Garlic and Herbs Olive Oil and blend until smooth. If needed, add a splash of water to loosen the mixture.
To the same pan add the Napolina Orzo and lightly toast for a few minutes then deglaze with the white wine letting it bubble off for a minute then gradually add in the vegetable stock one ladle at a time repeating until the orzo is al dente to the bite.
Add the butter followed by the pureed red cabbage and onion and parmigiano reggiano and season with salt and pepper to taste then fold together until rich and creamy.
Serve up into bowls and top with the crispy pancetta, a little extra parmigiano reggiano and some fresh parsley then finish with a drizzle of Napolina Roasted Herbs and Garlic Olive Oil and enjoy.