Risotto with Kohlrabi and Chervil
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Kohlrabi
- 1 shallot
- 2 Tbsps butter
- 300 grams Arborio rice
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth
- 40 grams freshly grated Parmesan
- 30 grams fresh Chervil (roughly chopped)
- Iodized salt
- freshly ground peppers
Preparation steps
1.
Peel and finely dice the kohlrabi bulb into cubes. Chop the greens and set aside. Peel and finely chop the shallot. Heat 1 tablespoon butter until foamy in a pot. Sauté the kohlrabi and shallots briefly with the rice. Deglaze the pot with the wine, bringing it to a boil over medium heat while stirring.
2.
Pour in enough broth to just cover the rice. Cook at a low boil until broth is absorbed by the rice, stirring frequently. Continue adding broth and cooking until liquid has been absorbed, until rice is al dente. Stir in the rest of the butter, the kohlrabi greens and Parmesan. Mix in the chervil in at the end. Season the risotto with salt and pepper, arrange on warmed plates and serve.
