← All recipes

🍽️ Creamy Risotto with Kohlrabi and Chervil

428 kcal · 30 min · 4 servings

Ingredients

• 400 g Kohlrabi
• 1 Shallot
• 2 tbsp Butter
• 300 g Risotto rice (e.g. Arborio)
• 200 ml dry white wine
• 750 ml vegetable broth
• 40 g freshly grated Parmesan
• 30 g fresh chervil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Heat a pot over medium heat and add one tablespoon of butter.
2. 2. Peel the kohlrabi and cut it into small cubes.
3. 3. Peel the shallot and finely dice it as well.
4. 4. Add the kohlrabi and shallot cubes to the pot and sauté them briefly.
5. 5. Add the rice and stir well to mix it with the vegetables.
6. 6. Sauté the rice briefly until it becomes slightly translucent.
7. 7. Deglaze the mixture with wine while stirring.
8. 8. Let the liquid cook down over medium heat until it has almost evaporated.
9. 9. Add broth gradually and stir frequently until the liquid is absorbed.
10. 10. Repeat adding broth until the rice is creamy and cooked through.
11. 11. Remove the pot from the heat and stir in the remaining butter, kohlrabi greens, and Parmesan.
12. 12. Roughly chop the chervil and gently fold it into the finished risotto.
13. 13. Season the risotto to taste with salt and pepper.
14. 14. Plate the risotto on pre-warmed plates and serve immediately.

Nutrition per serving

• kcal: 428
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 63 g