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🥗 Creamy Risotto with Spinach and Parsnips, served with Kohlrabi-Apple Salad and Pine Nuts

371 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Onions, yellow 1 pc.
• Oil 4 tbsp
• Risotto rice 200 g
• Parsnips 4 pc.
• Salt pinch
• Pine nuts 20 g
• Leaf spinach 400 g
• Pepper, black ground pinch
• Creme fraiche 150 g
• Kohlrabi 1 pc.
• Apples, green 1 pc.
• Organic limes 1 pc.
• Sugar pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Heat the vegetable broth in a pot.
3. 3. Halve the onion and peel it.
4. 4. Cut the onion into fine cubes.
5. 5. Heat 2 tablespoons of oil in a pot over medium heat.
6. 6. Sauté the onion cubes until translucent.
7. 7. Add the rice.
8. 8. Toast the rice for about 2 minutes.
9. 9. Wait until the rice sticks slightly to the bottom of the pot.
10. 10. Deglaze the rice with one ladle of vegetable broth.
11. 11. Ensure the rice is just covered.
12. 12. Simmer the risotto for about 20 minutes over low heat.
13. 13. Stir the risotto occasionally.
14. 14. Add more broth as needed.
15. 15. Keep the rice covered while cooking.
16. 16. Wash the parsnips thoroughly.
17. 17. Peel the parsnips.
18. 18. Dice the parsnips into small pieces.
19. 19. Line a baking sheet with baking paper.
20. 20. Mix the parsnips with 2 tablespoons of oil and salt.
21. 21. Spread the parsnips evenly on the baking sheet.
22. 22. Roast the parsnips for about 10 minutes until golden brown.
23. 23. Add the pine nuts.
24. 24. Roast the pine nuts for another 5 minutes.
25. 25. Take half of the spinach.
26. 26. Add about 200 milliliters of vegetable broth.
27. 27. Puree the mixture in a tall container using a hand blender.
28. 28. Roughly chop the remaining half of the spinach.
29. 29. Turn off the oven.
30. 30. Check if the risotto has absorbed all the broth.
31. 31. Stir the pureed spinach into the risotto.
32. 32. Stir the chopped spinach into the risotto.
33. 33. Season the risotto with salt and pepper.
34. 34. Let the risotto finish cooking for about 5 minutes.
35. 35. Stir in the crème fraîche.
36. 36. Peel the kohlrabi.
37. 37. Grate the kohlrabi coarsely into a bowl.
38. 38. Wash the apple.
39. 39. Quarter the apple.
40. 40. Core the apple.
41. 41. Dice the apple finely.
42. 42. Squeeze the lime.
43. 43. Add the lime juice to the apple cubes.
44. 44. Add the apple cubes with lime juice to the kohlrabi.
45. 45. Mix the ingredients well.
46. 46. Season the salad with salt, pepper, and sugar.
47. 47. Place the risotto in the center of the plates.
48. 48. Place the parsnips and pine nuts on top.
49. 49. Serve the risotto with the kohlrabi-apple salad.
50. 50. Enjoy your meal!

Nutrition per serving

• kcal: 371
• Protein: 10 g · Fett/Fat: 17 g · Carbs: 46 g