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Pistchio Chicken & Kohlrabi Risotto

OPEN SOURCE FOOD
17Ingredients
80Minutes
┅Calories
Read Directions

Ingredients

  • 1 kohlrabi (peeled and cubed)
  • 1 onion (cubed)
  • 1 cup rice (aborido)
  • 1/3 cup white wine
  • 5 liters vegetable broth
  • 1 tablespoon butter
  • 1/2 teaspoon nutmeg
  • 1 dash black pepper
  • parsley
  • 2 chicken breasts
  • 1 tablespoon sake
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons pistachio nuts (crushed)
  • 1 egg (whisked)
  • 1 pinch salt
  • 1 dash black pepper
  • 2 tablespoons oil
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    US|METRIC
  • 1 kohlrabi (peeled and cubed)
  • 1 onion (cubed)
  • 1 cup rice (aborido)
  • 1/3 cup white wine
  • 5 liters vegetable broth
  • 1 tablespoon butter
  • 1/2 teaspoon nutmeg
  • 1 dash black pepper
  • parsley
  • 2 chicken breasts
  • 1 tablespoon sake
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons pistachio nuts (crushed)
  • 1 egg (whisked)
  • 1 pinch salt
  • 1 dash black pepper
  • 2 tablespoons oil
    • Remove All from Shopping List

    Directions

    1. 1. Heat frying pan, melt butter, fry onion and kohlrabi. When onion turns translucent add aborido rice, mix well, till rice is covered with butter.
    2. 2. Pour in wine, mix well. Wait till wine is absorbed by the rice and add 1/4 of the vegetable broth, mix well. When the liquid is absorbed add 1/4 of the broth and mix well.
    3. 3. Repeat till all liquid is absorbed by the risotto.
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