Mushroom Cabbage Risotto 2

Wash mushrooms and cabbage thoroughly and cut them into bite-sized pieces.

Finely chop the onion and garlic.

Heat olive oil in a pan and sauté the onion and garlic.

Add mushrooms and cabbage, then stir-fry.

Add the rice and fry together.

Pour in white wine and cook off the alcohol.

Gradually add vegetable or chicken stock, stirring until the rice is cooked.

Season with salt and pepper.

Mix in Parmesan cheese and finish.