in Recipes

Pasta risotto with vegetables

updated

Spread the love

Ingredients for 2 servings:

  • 120 g pasta, Greek rice pasta (Kritharaki)
  • 100 g zucchini, diced
  • 50 g fennel, diced
  • 50 g celery, finely sliced
  • Kohlrabi leaves, some fresh, cut
  • 3 clove(s) garlic, chopped
  • 1 shallot(s), diced
  • 3 tbsp tomato flakes
  • 500 ml vegetable stock (more if needed)
  • 2 tbsp germ oil
  • Salt
  • pepper
  • turmeric
  • some cheese, hard cheese (freshly grated)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the seed oil in a pan and sauté the shallots and garlic until translucent. Add the zucchini, fennel, celery, and sliced ​​kohlrabi leaves and stir well. Stir in the pasta and deglaze with a splash of stock. Cook over medium heat, stirring constantly. Gradually add the stock. The pasta will be cooked in about 12 minutes. Stir in the grated hard cheese and tomato flakes. Season the risotto with salt, pepper, and turmeric. Serve in warmed bowls.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Muffins with applesauce and pecans

Oli's mashed potatoes