Broccoli and kohlrabi salad on millet risotto

Broccoli and kohlrabi salad on millet risotto

Total: 55 min. | Active: 35 min.
vegetarian, gluten-free, healthy and balanced
Nutritional value / person: 543 kcal
, Fat: 31 g
, Carbohydrate: 47 g
, Protein: 16 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

500 g broccoli, cut into small florets
400 g kohlrabi, peeled, in carvings
4 tbsp olive oil
½ tsp salt

Millet risotto

2 tbsp butter
1 onion, finely chopped
200 g yellow millet
1 dl white wine
7 dl vegetable bouillon
40 g grated Parmesan
50 g crème fraîche
½ tsp salt
a little pepper

Salad

3 tbsp white balsamic vinegar
2 tbsp olive oil
1 organic lemon, grated zest and 2 tbsp of juice
¼ tsp salt
a little pepper
400 g red cherry tomatoes, quartered

To serve

50 g snack mix (sultanas, hazelnuts, almonds), coarsely chopped
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How it's done

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Vegetables

In a bowl, mix the broccoli and kohlrabi with oil and salt, spread onto a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C.

Millet risotto

Heat butter in a pan. Sauté the onion. Add the millet, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock. Simmer for approx. 15 mins., stirring frequently. Stir in the cheese and crème fraîche, season.

Salad

Mix the balsamic, oil, lemon zest and lemon juice in a large bowl, season. Add the tomatoes, broccoli and kohlrabi, mix.

To serve

Plate up the millet risotto topped with broccoli and kohlrabi salad and sprinkle with mixed nuts.

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