Summary

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)

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Instructions

1. Heat the germ oil in a saucepan and sweat the shallots with the garlic until translucent.
2. 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.
3. The noodles are cooked in about 12 minutes. Stir in the grated hard cheese and tomato flakes.
4. Season the risotto with salt, pepper and turmeric. Serve in preheated plates.