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
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Amanda Arone
[email protected]Meh.
Abbas Ahmadu
[email protected]This recipe was a bit too complicated for me. I'm not a very experienced cook and I found the instructions a bit confusing. The risotto didn't turn out very well.
Obaado yemi
[email protected]Not a fan of kohlrabi, so I wasn't a huge fan of this dish. The risotto itself was good, but the kohlrabi overpowered the other flavors.
Qismat Ali
[email protected]This risotto was a bit too bland for my taste. I think it needed more seasoning or maybe some additional vegetables. I might try it again with some modifications.
Rob C
[email protected]I wasn't sure how I would like kohlrabi in risotto, but I was pleasantly surprised! The flavors and textures were amazing. I will definitely be making this again.
Alladad Shah
[email protected]This was a great recipe! The risotto was perfectly cooked and the kohlrabi added a nice flavor. I would definitely recommend this recipe to anyone.
Yastoor Shahid
[email protected]I love kohlrabi and I was excited to try this recipe. It didn't disappoint! The risotto was creamy and flavorful, and the kohlrabi added a nice bite. I would definitely make this again.
Mirriam Tembo
[email protected]This risotto was easy to make and so tasty! The kohlrabi added a nice touch of sweetness and crunch. I served it with a side of grilled chicken and it was a perfect meal.
Alamgir Official
[email protected]I made this risotto last night and it was delicious! The kohlrabi gave it a unique and flavorful twist. I also added some chopped asparagus and it was a great addition. Will definitely make this again.
Drexler Zodiac
[email protected]This dish was a delight! The kohlrabi and risotto were a perfect match, and the flavors were simply divine. I followed the recipe exactly, and it turned out perfectly. The risotto was creamy and flavorful, and the kohlrabi added a nice crunch and swe