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🍽️ Creamy Vegetable Risotto

464 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 750 ml
• risotto rice 320 g
• kohlrabi 150 g
• carrots 120 g
• peas, frozen 100 g
• Parmesan, grated 40 g
• shallots 30 g
• olive oil 30 ml
• butter 20 g
• salt 0.5 tsp
• pepper, black ground pinch

Instructions

1. 1. Peel the shallot and cut it in half.
2. 2. Peel the carrot and cut it into small cubes.
3. 3. Peel the kohlrabi and cut it into small cubes as well.
4. 4. Place the prepared vegetables into the mixing bowl.
5. 5. Insert the measuring cup to prevent splashing.
6. 6. Chop the vegetables for 7 seconds on speed 6.
7. 7. Add the olive oil.
8. 8. Sauté the vegetables for 3 minutes on speed 1 at 120 degrees Celsius.
9. 9. Add the risotto rice.
10. 10. Insert the measuring cup again.
11. 11. Sauté the rice for 3 minutes on speed 1 at 120 degrees Celsius in reverse mode.
12. 12. Add the hot vegetable broth.
13. 13. Season with salt and pepper.
14. 14. Insert the measuring cup.
15. 15. Cook the risotto for 8 minutes on speed 1 at 100 degrees Celsius in reverse mode.
16. 16. Add the peas.
17. 17. Remove the measuring cup.
18. 18. Place the cooking insert on the lid as a splash guard.
19. 19. Cook the peas for 10 minutes at 100 degrees Celsius in reverse mode.
20. 20. Do not insert the measuring cup, as it is not needed.
21. 21. Add the butter in pieces.
22. 22. Add the Parmesan cheese.
23. 23. Stir everything for 15 seconds on speed 1 in reverse mode.
24. 24. Let the risotto rest in the mixing bowl for 1 minute.
25. 25. Transfer the risotto immediately and serve.

Nutrition per serving

• kcal: 464
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 72 g