Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 120 g noodles, Greek rice rain noodles (Kritharaki)
- 100 g zucchini, diced
- 50 g fennel, diced
- 50 g celery, fine slices
- Kohlrabi leaves, some fresh, cut
- 3 cloves garlic, chopped
- 1 shallot (s), diced
- 3 tablespoon tomato (s) flakes
- 500 ml vegetable stock, (more if required)
- 2 tablespoon germ oil
- salt
- pepper
- turmeric
- some cheese, hard cheese (freshly grated)
Print Recipe
Pin Recipe Instructions
- Heat the germ oil in a saucepan and sweat the shallots with the garlic until translucent.
- Add zucchini, fennel, celery and cut kohlrabi leaves and stir everything well. Mix in the pasta and deglaze with a dash of broth. Cook everything over medium heat, stirring constantly. Gradually add the broth.
- The noodles are cooked in about 12 minutes. Stir in the grated hard cheese and tomato flakes.
- Season the risotto with salt, pepper and turmeric. Serve in preheated plates.
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