Kohlrabi, Courgette & Lemon Risotto
I love risotto—it’s one of those super versatile dishes that takes a bit of time but is incredibly easy and almost therapeutic to make. And the best part? You can use almost any vegetable in it, so why not kohlrabi?
Over the past few weeks, I’ve harvested plenty of fresh kohlrabi, and they keep getting bigger, more beautiful, and always full of flavour. It’s funny that this is the first year I’ve actually cooked with them! After making endless kohlrabi salads and stir-fries, I needed something different. A quick fridge check revealed half a courgette (also from @plukcsafruittuin), and suddenly, the idea for this Kohlrabi, Courgette & Lemon Risotto was born.
What a fantastic combo! Kohlrabi holds its texture beautifully, slowly releasing its delicate flavour into the sauce. Meanwhile, courgette softens into a silky smooth texture, melting seamlessly into the creamy risotto. A true win-win!
I didn’t have any white wine open to deglaze the pan, so I used red wine instead. It turned the risotto a slight pinkish hue, but the flavour was just as incredible—proof that risotto is flexible and forgiving.
Why You’ll Love This Recipe:
✔️ Creamy & Comforting – A velvety risotto packed with flavour.
✔️ Unique & Seasonal – A great way to highlight fresh kohlrabi and courgette.
✔️ Flexible & Adaptable – Swap in different veggies or experiment with wine choices.
✔️ Zesty & Fresh – Lemon adds brightness, making this dish feel light yet satisfying.
If you’re looking for a vegetable-packed risotto with a twist, this Kohlrabi, Courgette & Lemon Risotto is a must-try!
Risotto is versatil, but so is Kohlrabi! They’re great in salads and sauce bur for example also great in stir fries: Chinese Chicken & Cashew Stir Fry
Kohlrabi harvested at Pluktuinen van Amsterdam west.
Kohlrabi, Courgette & Lemon Risotto
(2 votes, average: 5.00 out of 5)
Loading...Try this versatile Kohlrabi, Courgette & Lemon Risotto recipe. It is simple to make and bursting with fresh vegetable flavours.
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)
