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Creamy Kohlrabi Risotto | Delicate & Aromatic with Thyme & Lemon
(0)
40 min
Under an hour
Gurkerl Küche
Italienische Risottokunst trifft auf knackigen heimischen Kohlrabi: Ein herrlich cremiges Risotto mit feinen Kohlrabiwürfeln, frischem Thymian, Zitrone und feinem Parmesan.
Preparation method
Preparation
Peel the kohlrabi. Cut one half of the kohlrabi into very fine, small dice (approx. 3–4 mm) and coarsely grate the other half. Finely chop the onion and garlic cloves. Pluck the thyme leaves from the sprigs. Finely grate the zest of the organic lemon and squeeze 1 tbsp of juice.
Heat the vegetable broth in a small pot and keep warm on the lowest setting.
Cooking the Risotto
Heat 20 g of butter and the olive oil in a wide pot over medium heat. Gently sauté the onion and garlic until translucent. Add the fine kohlrabi dice and risotto rice and cook, stirring, for 2 minutes until the rice turns translucent and glossy.
Chef's tip
Do not throw away tender kohlrabi leaves! Wash the inner, tender heart leaves, chop finely, and sprinkle over the risotto like fresh herbs before serving.
For extra texture, you can roast some of the kohlrabi dice in advance in a pan or in the oven until golden brown and use them as a crunchy topping.
Ingredients
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