Pistchio Chicken & Kohlrabi Risotto

17 ingredients
9 steps

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

Directions

  1. 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
    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
    3. Repeat till all liquid is absorbed by the risotto.
  4. 4
    4. Remove from the heat and add nutmeg and black pepper mix well.
  5. 5
    5. Cover and keep warm till serving. Sprinkle with parsley before serving.
  6. 6
    6. Marinate chicken in sake for about 1 hour.
  7. 7
    7. Mix salt, panko and pistachio nuts.
  8. 8
    8. Drain each brest fillet, dip in egg first and then in panko nut mixture.
  9. 9
    9. Heat oil in the frying pan, fry till the crust is golden brown.

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