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If you don’t know what to do with a vegetable, risotto is usually a good dish to make. That’s what I did here. Kohlrabi is still a newish vegetable for me, and I’m trying to use it in different ways.

Kohlrabi needs to be peeled thoroughly; not once, but twice. First there’s the thick, hard skin and underneath is a fibrous layer that must also be peeled away. Peel until you reach the crisp flesh of the vegetable.

We ate this as a main dish the first night and the second dinner I served the risotto stuffed in grilled mini-sweet peppers.

risotto stuffed peppersAsparagus, Kohlrabi and Swiss Chard Risotto

{shown stuffed in grilled mini-peppers}

What you need:

  • 2 tbs extra-virgin olive oil
  • 1/2 Vidalia onion, diced
  • 8 asparagus stalks, trimmed and chopped into 1/2″ pieces
  • 3 c Swiss chard, trimmed and chopped
  •  2 kohlrabi, peeled and diced
  • 2 garlic cloves, finely chopped
  • 1 1/2 c arborio rice
  •  1 c dry white wine (ie., pinot grigio)
  • 32 oz vegetable stock
  • 1/2 c freshly grated Parmigiano Reggianocheese, plus more for garnish
  • Freshly ground sea salt and black pepper
    salt and pepper

What you do:

  • In saucepan add EVOO, onion and asparagus.
  • Cook over med heat until veggies are tender, about 5 min.
  • Add chard, kohlrabi and garlic.
  • Cook, stirring often, about 5 minutes.
  • Add rice and stir until crackling begins.
  • Add wine and stir until absorbed into rice.
  • Using ladle, slowly add stock until it just covers rice.
  • Cook until low bubbles appear.
  • Stir often until liquid is nearly absorbed.
  • Add another 1/2 c of stock and continue to cook.
  • Repeat adding more stock, for another 30 min.
  • Season with salt and pepper.
  • Add another  1/2 c of stock.
  • Stir in Parmigiano Reggiano.
  • Remove from heat.
  • If mixture isn’t creamy enough, add more stock.
  • Serve immediately, garnished with shaved Parmigiano Reggiano
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