Recipe: Kohlrabi Risotto

After last week’s find of five kohlrabi for a euro, I suddenly found myself faced with the fact that I had a lot of kohlrabi and not very many innovative ways of eating it. However, a quick Google search and I remedied that. And while I came across a lot of incredibly boring recipes for kohlrabi, one awesome find was a blog in the New York Times from earlier this year with information about and five different recipes for kohlrabi.

It took very little deliberation to decide on what to make, and after sending the boyfriend to the store to pick up the extra items we didn’t have (arborio rice and white wine), we hunkered down on the day after Easter and made kohlrabi risotto.

Although I was the “kitchen manager” this time around, I put M. in charge of all the chopping, since he (like my brother) thinks my “technique” is atrocious.

There were only a few modifications made this time around. For one, we made 8 cups of vegetable stock and found that we only needed about half that. We also had the greens pre-removed from the kohlrabi, so they weren’t included in the dish. We didn’t use parmesan cheese, although I bet that would have been what made the dish, but oh well. And finally, to give it a little extra kick (and some protein), we fried and cut up a vegan chorizo bratwurst and added that to the mix.

Directions:

-Peel 1 pound of kohlrabi (equal to about 2 or 3), taking care to remove all of the thick skin. Then dice it up into 1/2-inch pieces, bite-sized.

-Heat up 4 cups (~1 liter) of vegetable stock (the recipe calls for double that, which you can also make, and use leftovers for something else if you want). Allow it to simmer over medium heat, eventually turning it down to low.

-Heat 1 tablespoon olive oil in a large saucepan.

-Add 1/2 cup minced onion and cook for three minutes, but don’t allow it to brown.

-Add in the kohlrabi and 2 minced garlic cloves. Cook for five minutes, stirring regularly.

-Add 1 1/2 cups arborio rice and stir until the grains separate and crackle (about five to 10 minutes).

-Pour in 1/2 cup white wine and stir until it dissolves in the mixture.

-Begin pouring in the vegetable stock, a ladle or two at a time, and stirring occasionally until it is absorbed. Continue this process for about 20 minutes, until the rice is tender and at the desired consistency.

-Add another ladle of stock, and then mix in 3 tablespoons chopped parsley. Remove from heat and add salt and pepper to taste.

-Serve immediately (or add in vegan chorizo bratwurst, like we did).

Advertisements