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Ingredients
for
4
Risotto with Kohlrabi and Chervil
30 min., ready in 55 min.
Time:
428
calories
Calories:
Health Score:
72 / 100
Ingredientsfor
- 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
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.
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 %) |