Risotto coi Fagioli Rossi: Cabbage and Kidney Bean Risotto from Northern Italy

A creamy risotto of finely shredded cabbage and red beans, stirred slowly with sage butter and finished with Parmesan. A humble Italian dish that comforts deeply.

This is Cooking with Marcella, my quiet tribute to the woman who showed me how a few good ingredients, cooked with care, could nourish more than just the body. I’m Lisa McLean, a naturopath and cook with a deep respect for the slow, honest rhythm of home kitchens.

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