Green risotto with cavalo nero | Recipe | V-ZUG Vietnam

Ingredients

• 400 ml vegetable bouillon
• 100 ml white wine
• 300 g risotto rice
• 1 onion
• ½ tsp salt
• 200 ml vegetable bouillon
• 500 g cavalo nero (Tuscan black cabbage)
• 2 cloves of garlic
• 150 ml water
• 100 ml olive oil
• 1 lemon
• Some pepper
• 50 g butter
• 50 g Parmesan