I love risotto, it’s one of those super versatile dishes, it takes a bit of time but is super easy and very relaxing to make, almost therapeutic. And the best thing? You can pretty much use any vegetable to add to it, so why not kohlrabi?
The past few weeks I’ve harvested many kohlrabi and they keep getting bigger, more beautiful and are always super tasty. Strange that this is the first year I’ve actually ever cooked with them. Anyway, after many kohlrabi salads and stir fries I needed something else to do with it. Rummaging around in my fridge I found half a courgette (also from @plukcsafruittuin ) and then the seed to make a risotto was planted.
What a great combo! Kohlrabi really keeps it’s texture very well, while slowly oozing out flavour into the sauce. The courgette on the other hand goes silky and smooth, also oozing out flavour into the sauce. A win win situation in my book.
I didn’t have any white wine open to deglaze the pan so I used red wine which turned the colour of the risotto kind of pinkish but the flavours was still amazing.
Kohlrabi, Courgette & Lemon Risotto
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 400 g risotto rice
- 1 tbsp olive oil
- 1 knob of butter (leave out if keeping it vegan)
- 1-2 shallots, finely chopped
- 2-3 garlic cloves, minced
- 1 celery stalks, finely chopped
- 1 large kohlrabi, peeled, thinly sliced and chopped into bitesize pieces
- Leaves & stems of the kohlrabi, finely chopped
- 1/2 - 1 courgette, cubed
- 150 ml white wine
- 1.5 - 2 liter stock (vegetable or chicken), make sure it's hot and just simmering
- 50 g parmesan cheese, finely grated
- Zest of half a lemon
- Pepper & salt to taste
- To serve
- A drizzle of olive oil
- Finely chopped fresh soft herbs like parsley or chives
Instructions
Heat the stock in a pan so it's ready to use when needed, the secret to good risotto is hot stock!
Heat the olive oil and butter in a large sauce pan and add the shallots and celery and a pinch of salt.
Sauté on medium heat until softened, ± 3 minutes, then add the garlic. Sauté for another 2 minutes.
Add the Sliced kohlrabi and courgette (the kohlrabi leaves you'll add later) and stir to coat.
Sauté for 2-3 minutes.
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the white wine and scrape all the goodness from the bottom of the pan.
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 20-25 minutes.
Just before serving add the kohlrabi leaves, the parmesan cheese and the lemon zest. Mix to well until the leaves have wilted.
Taste and season with pepper and salt, a drizzle of olive oil and some fresh herbs over the top.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
