1: Prepare all the vegetables - chop the cabbage, onion, garlic, celery, and red chilli.
2: In a pot, heat extra virgin olive oil and sauté the onion, garlic, and celery until softened.
3: Add the chopped cabbage and red chilli to the pot and mix well.
4: Stir in the risotto rice and season with salt and pepper.
5: Pour in the veggie broth and bring to a boil.
6: Reduce heat, cover, and simmer for about 30 minutes until the rice is cooked and the flavors meld.
7: Serve hot and enjoy!
