Best 3 Kohlrabi Risotto Recipes
Welcome to the world of flavors and textures as we delve into the delectable dish of kohlrabi risotto. This unique and satisfying meal combines the earthy sweetness of kohlrabi with the creamy richness of risotto rice, creating a harmonious symphony of flavors that will tantalize your taste buds. Whether you're a seasoned risotto enthusiast or a culinary novice, this article will guide you through selecting the finest ingredients, mastering the art of cooking risotto, and discovering variations that cater to your culinary preferences. Get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
Steps:
- 1. Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-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. 2. 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. 3. 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. 4. 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 1/2 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. 5. 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.
Tips:
- Choose the right kohlrabi: Look for kohlrabi that is small and firm, with smooth, unblemished skin. Avoid kohlrabi that is large or has cracks or blemishes.
- Peel and dice the kohlrabi: Use a sharp knife to peel the kohlrabi, then dice it into small, even pieces. This will help the kohlrabi cook evenly.
- Sauté the kohlrabi: Sauté the kohlrabi in a little bit of butter or olive oil until it is tender and slightly browned. This will help bring out the kohlrabi's flavor.
- Use a flavorful broth: The broth you use to make your risotto will have a big impact on the final flavor of the dish. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or beef broth.
- Cook the risotto slowly and stir frequently: Risotto is a slow-cooked dish that requires patience. Cook the risotto over low heat and stir it frequently to prevent it from sticking to the pan. This will help the risotto develop a creamy texture.
- Add the kohlrabi at the end of cooking: Add the kohlrabi to the risotto towards the end of cooking. This will help preserve the kohlrabi's texture and flavor.
- Season to taste: Once the risotto is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as grated Parmesan cheese, chopped herbs, or a squeeze of lemon juice.
Conclusion:
Kohlrabi risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover kohlrabi, and it is also a good source of vitamins, minerals, and fiber. With its creamy texture and delicate flavor, kohlrabi risotto is sure to please everyone at the table.
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