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🍽️ Creamy Risotto with Parsley and Pine Nuts

516 kcal · 30 min · 4 servings

Ingredients

• 800 ml vegetable broth
• 400 g large kohlrabi (1 large kohlrabi)
• 1 onion
• 2 tbsp olive oil
• 300 g risotto rice
• 200 ml dry white wine
• 45 g pine nuts (3 tbsp)
• 75 g Parmesan (1 piece)
• 10 g parsley (0.5 bunch)
• salt
• pepper

Instructions

1. 1. Bring the broth to a boil in a pot and keep it warm on low heat.
2. 2. Peel the kohlrabi, wash it, and cut it into small cubes.
3. 3. Peel the onion and chop it finely.
4. 4. Heat oil in a large pot.
5. 5. Sauté the onions in it until translucent over medium heat.
6. 6. Add the kohlrabi cubes and rice, and sauté for 1 to 2 minutes.
7. 7. Pour in the wine and let it evaporate while stirring.
8. 8. Add enough broth to completely cover the rice.
9. 9. Cook the risotto over low heat for about 20 minutes, stirring frequently, until al dente.
10. 10. Add the remaining broth gradually during this time.
11. 11. Toast the pine nuts in a pan without fat until fragrant.
12. 12. Grate the Parmesan cheese.
13. 13. Wash the parsley, shake it dry, and chop it coarsely.
14. 14. Add the Parmesan and parsley to the risotto.
15. 15. Season with salt and pepper.
16. 16. Divide the risotto among 4 plates.
17. 17. Sprinkle the toasted pine nuts over the top.

Nutrition per serving

• kcal: 516
• Protein: 17 g · Fett/Fat: 17 g · Carbs: 64 g