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Wash and cut your red cabbage so that they all have a similar size and shape.
Finely chop your garlic.
Bring water to a boil, so it is ready to be added to rice later. How much? About 5 times more water than rice. (Use vegetable stock instead of water for the best results).
Heat oil in a pan and add garlic, and fry at lower temperature for several minutes.
Add your rice to a frying pan with clear oil. Toast for a few minutes (be careful not to burn it).
For the most flavor: add a splash of white wine or lemon juice before adding your hot water/stock.
Add small batches (about a 1/2 cup) of your water or stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding liquids when your rice becomes al dente.
Mix white vinegar together in a bowl, then drizzle on top of your risotto.