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🍽️ Creamy Risotto with Chicken and Kohlrabi

456 kcal · 30 min · 4 servings

Ingredients

• 600 g Kohlrabi
• 240 g Chicken breast fillet (2 fillets of 120 g each)
• 2 tbsp Rapeseed oil
• 300 g Risotto rice (e.g. Arborio)
• 900 ml Vegetable broth
• 50 g freshly grated Parmesan
• Salt
• Pepper (from the mill)

Instructions

1. 1. Peel the kohlrabi and cut it into approx. 1.5 cm cubes.
2. 2. Set aside the young leaves for garnish.
3. 3. Wash the chicken breasts and pat them dry with a kitchen towel.
4. 4. Cut the chicken meat into small cubes as well.
5. 5. Heat oil in a pot and brown the chicken on all sides.
6. 6. Remove the browned chicken from the pot and set it aside.
7. 7. Add the rice and kohlrabi cubes to the same pot.
8. 8. Sauté the vegetables and rice briefly.
9. 9. Deglaze the mixture with a little vegetable broth.
10. 10. Gradually add more broth while stirring constantly.
11. 11. Let the rice absorb the liquid until it is creamy and al dente.
12. 12. This process takes about 20 minutes.
13. 13. Add the chicken back to the rice in the last 2–3 minutes.
14. 14. Stir in the Parmesan until melted.
15. 15. Season the risotto with salt and pepper to taste.
16. 16. Serve the dish garnished with the reserved kohlrabi leaves.

Nutrition per serving

• kcal: 456
• Protein: 26 g · Fett/Fat: 10 g · Carbs: 64 g