Best 3 Kohlrabi Risotto Recipes
Unleash the vibrant flavors of spring with our delightful Kohlrabi Risotto recipe! This culinary masterpiece combines the delicate sweetness of kohlrabi with the creamy richness of arborio rice, creating a symphony of textures and flavors that will tantalize your taste buds. Discover the magic of kohlrabi, an often-overlooked vegetable that boasts a crisp, refreshing taste and is packed with essential nutrients. Our recipe guide takes you through the process of preparing this delectable dish, from selecting the finest ingredients to achieving the perfect balance of flavors. Elevate your culinary skills and impress your family and friends with this unique and flavorful risotto. In addition to the classic kohlrabi risotto, we also present enticing variations that cater to different dietary preferences and taste profiles. Indulge in the hearty goodness of our Vegan Kohlrabi Risotto, a plant-based delight that offers a symphony of flavors without compromising on richness. For those who enjoy a touch of smokiness, our Smoked Salmon and Kohlrabi Risotto is a must-try, combining the delicate flavors of kohlrabi with the robust taste of smoked salmon. Embark on a culinary journey with our Kohlrabi Risotto recipes and experience the joy of creating a dish that is both delicious and visually stunning.
Here are our top 3 tried and tested recipes!
ROASTED KOHLRABI WITH PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
KOHLRABI RISOTTO
Kohlrabi, the nutritionist Jonny Bowden writes in his book "The 150 Healthiest Foods on Earth," "looks like a cross between an octopus and a space capsule." That's true, especially if the greens are still attached. (If they're not, it just looks like a space capsule.) But inside its thick skin lies a crisp, juicy vegetable that takes beautifully to risotto. An important note: Peel the kohlrabi thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away because it does not soften when cooked.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 10
Steps:
- Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into .5-inch dice. If there are greens attached, wash, stem and blanch them for 1 minute in salted boiling water. Transfer to a bowl of cold water, drain, squeeze out water and chop coarsely. Set aside.
- Put your stock or broth into a saucepan and bring it to a simmer over medium heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Turn the heat down to low.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Add the diced kohlrabi and the garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.
- Add the rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about .5 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the greens from the kohlrabi. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste now, add pepper and adjust salt.
- Add another ladleful of stock to the rice. Stir in the Parmesan and the parsley and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 8 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1097 milligrams, Sugar 7 grams
KOHLRABI NOODLES WITH BACON AND PARMESAN
These flavorful low-carb kohlrabi noodles topped with bacon, onion, and Parmesan will turn anybody into a kohlrabi lover! The natural sweetness of the kohlrabi marries perfectly with the other ingredients, for a side dish that's a change from the usual.
Provided by France C
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Cut kohlrabi into thin noodles using a spiralizer.
- Heat a large skillet over medium heat. Brown bacon and onion, until bacon is beginning to crisp and onion is caramelized but not burning, 10 to 12 minutes. Transfer bacon and onion to a small bowl, reserving 1 tablespoon bacon grease in the skillet.
- Add kohlrabi noodles to the skillet and season with salt. Cook noodles over medium heat, stirring occasionally, until they begin to wilt down and soften, 12 to 14 minutes. Stir in butter until melted. Add in bacon and onion mixture and stir in 1/2 the Parmesan cheese.
- Serve immediately topped with remaining cheese and parsley.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 11 g, Cholesterol 31 mg, Fat 15.2 g, Fiber 5.7 g, Protein 8 g, SaturatedFat 6.6 g, Sodium 404.9 mg, Sugar 4.6 g
Tips:
- Choose the right kohlrabi: Look for kohlrabis that are small to medium in size, as they tend to be more tender and have a milder flavor. Avoid kohlrabis that are large or have woody stems.
- Peel and dice the kohlrabi: Before cooking, peel the kohlrabi and dice it into small cubes. This will help it cook evenly and release its flavor.
- Roast the kohlrabi: Roasting the kohlrabi before adding it to the risotto is a great way to enhance its flavor and caramelize its natural sugars. Simply toss the kohlrabi cubes with olive oil, salt, and pepper, and roast them in a hot oven until tender.
- Use a good quality risotto rice: Arborio or Carnaroli rice are the best choices for risotto, as they have a high starch content that helps create a creamy texture. Avoid using long-grain rice, as it will not absorb the flavors as well.
- Toast the rice before cooking: Toasting the rice before adding the liquid helps to release its starch and create a more flavorful risotto. Simply heat some olive oil in a saucepan over medium heat, add the rice, and stir constantly for a few minutes, until the rice is golden brown.
- Add the liquid gradually: When cooking risotto, it is important to add the liquid gradually, one ladle at a time. This allows the rice to absorb the liquid and cook evenly. Stir the risotto constantly as you add the liquid, to prevent it from sticking to the bottom of the pan.
- Cook the risotto until it is al dente: Risotto should be cooked until it is al dente, meaning it still has a slight bite to it. This usually takes about 18-20 minutes. Do not overcook the risotto, as it will become mushy.
- Stir in the cheese and butter: Once the risotto is cooked, stir in some grated Parmesan cheese and a knob of butter. This will make the risotto creamy and flavorful.
- Serve immediately: Risotto is best served immediately, as it will start to lose its creaminess as it cools.
Conclusion:
Kohlrabi risotto is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up kohlrabi, and it is also a good source of vitamins and minerals. With its creamy texture and nutty flavor, kohlrabi risotto is sure to please everyone at the table.
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