Risotto with Kohlrabi and Chicken

Ingredients

• 600 g kohlrabi
• 240 g chicken breast fillets (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
• black pepper (freshly ground)

Instructions

1. 1.

   Peel the kohlrabi and cut into small cubes about 1.5 cm thick. Reserve the young leaves for garnish. Wash, pat dry, and cube the chicken breasts. Brown the chicken in hot oil in a pot on all sides, then remove it from the pan.

2. 2.

   Add the rice and kohlrabi to the same pot, sauté briefly, and deglaze with a splash of vegetable broth. Gradually add more broth while stirring, letting the rice absorb it until creamy yet firm – about 20 minutes total.

3. 3.

   During the last 2–3 minutes, return the chicken to the risotto and stir in the parmesan. Season with salt and pepper, then serve garnished with kohlrabi leaves.