Summary

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

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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.