Kohlrabi with Date Risotto

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 kohlrabi, young, the same size
  • 1 onion (s), chopped
  • 150 g mushrooms, diced
  • 100 g short rain rice
  • Vegetable broth
  • 2 tablespoon soy cream (soy cream cuisine)
  • salt and pepper
  • 50 g date (s), pitted, chopped
  • 2 tablespoons oil
Kohlrabi with Date Risotto
Kohlrabi with Date Risotto

Instructions

  1. Fry the onions and mushrooms in hot oil, add the rice and let them sweat briefly while stirring. Deglaze with a good 0.4 l of stock and allow to swell for about 20 minutes while stirring regularly. Pour in a little more broth if necessary. Fold in the soy cream and season with salt and pepper.
  2. Cut off the kohlrabi a good 2 cm below the leaf base, peel and hollow out. Put the chopped dates and the inside of the kohlrabi under the risotto and fill the hollowed kohlrabi.
  3. Put the kohlrabi in a suitable saucepan, pour in the rest of the broth, put on the kohlrabi lid and cook covered for about 35 minutes at a low temperature.

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