Creamy Kohlrabi Risotto
- 1 heads of kohlrabi with the leaves
- 2 tablespoons of extra virgin olive oil divided
- 3 cloves garlic minced
- 1/2 sweet onion chopped
- 3 cups Vegetable Stock
- 3/4 cups of arborio rice
- 1/4 cup white wine
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground Tellicherry Black Pepper
Clean the kohlrabi: Wash, remove the leaves, roughly chop them, and set aside. Begin by peeling the bulb with your hards and then use a vegetable peeler to remove the rest of the outer layer from the root. Dice the root of the kohlrabi.
In a medium pot, heat the vegetable stock bring to a simmer with the lid on. Turn to low heat.
In a medium pan, add 1 tablespoon of the olive oil and sauce the greens for 8-10 minutes on low with a pinch of salt.
In a large pot, add 1 tablespoon of the olive oil and sauce the garlic, onions, and kohlrabi root for 10 minutes until they begin to soften. Add the arborio rice and sauté for an additional 5 minutes until rice begins to brown slightly. Stir constantly so the rice doesn’t burn. Add the white wine to the mix, stir, and cook for another 5 minutes. Add salt and pepper.
Remove the greens from the pan and add them to the kohlrabi rice.
Add one ladleful of vegetable stock at a time to the kohlrabi rice (about half cup) stirring the rice slowly. Once the stock has been absorbed add another ladleful, stirring constantly. Repeat for about 45-60 minutes until rice has absorbed all the stock and becomes thick and creamy.