Cabbage and Speck Risotto

By the GetYourMacros team · 10 September 2026

A mountain-inspired risotto with shredded cabbage and smoky, crispy speck strips.

• Time 25 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 70 g Risotto rice (carnaroli/arborio)
• 120 g White cabbage
• 40 g Speck
• 15 g Fontina
• 350 ml Liquid vegetable broth
• 1 Shallot (30 g)
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the vegetable broth in a pot and keep it hot.
2. Cut the speck into thin strips and toast them in a dry pan until crispy, then set aside.
3. In the same pan, add the oil and finely chopped shallot, then add the shredded cabbage and sauté for 5 minutes.
4. Add the rice and toast for 2 minutes, then start adding the hot broth one ladle at a time.
5. Cook the risotto for 16-18 minutes, stirring occasionally and adding more broth as it is absorbed.
6. Once the rice is cooked, turn off the heat and stir in the diced fontina and half of the crispy speck.
7. Serve garnished with the remaining crispy speck on top.

Tips

• Remove the white fat from the speck before toasting to keep the dish leaner while maintaining the smoky aroma.
• The fontina melts beautifully into the rice; make sure it's cut into very small pieces for even creaminess.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Lemon and Mussel Pasta526 kcal · P 30 g · C 68 g · F 16 gSeafood Gnocchi with Red Prawns526 kcal · P 40 g · C 70 g · F 9 gPassatelli Pasta in Broth524 kcal · P 38 g · C 39 g · F 25 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.