Warm days with sometimes cold wind and chilly evenings follow each other, the end of the winter veggies overlaps with the beginning of spring veggies so my cooking is largely influenced by the envy of spring food, but the warmth of winter food. So I came up with new vegan risotto recipe with winter red cabbage and spring new onions. The new onions are just starting and are perfect just slightly rolled in olive oil and heated slowly. For the risotto a veggies consomme add the perfect juice and taste. Then just add the onions cooked and the red cabbage and cook 2 minutes under cover before serving while still hot, and add some freshly grated Parmegiano for those who like.