Kohlrabi Risotto -vegetarian

This vegetarian risotto is awesome. Maybe it is the good amount of French salted butter and the big helping of Parmesan cheese.

I used my trusty Thermomix 31 to cook. It reduces the time you have to stand in the kitchen. But preparing it on the stove is not a problem at all.

A huge kohlrabi was sitting in the veggie drawer of my fridge. The taste is pretty bland, but texture and combination with butter and cheese put that risotto to the next level.

Just take a soup spoon and enjoy the fresh made risotto.

Ingredients for 2 to 3 helpings:

190 g Carneroli rice

1 spring onion, 2 garlic cloves,

1 large kohlrabi

45 g salted butter, 1 tbsp olive oil

45 g Parmesan

80 ml Noilly Prat + 40 ml hot water

700 ml veg stock

Lemon salt, pepper, Italian seasoning, dried cervil 

Put rough cut pieces of Parmesan in the Thermomix, speed 10, 10 sec, pour in a bowl for later. Clean the TM with water.

Peel the kohlrabi and put 4/5 of in in big chunks in the TM speed 4, 4 sec, pour in a bowl.

Clean the TM with water.

Chuck in onion and garlic, speed 5, 6 sec. Take the spatula and push it down the sides. Use 1/3 of the butter and 1 tbsp of olive oil, Varoma, speed 1, 3 min.

Add the washed rice, Varoma, speed 1 , 3 min.

Mix Noilly Prat with hot water and add it, 2.5 min, 100 C, left run, speed 1. Season.

Heat up the veg stock and add the hot  liquid to the rice. 90 C, left  speed 2, 10 min.

Pour the grated kohlrabi in a sieve and press out the water. Kohlrabi has lots of water. Add to the mix, 90 C left, speed 2, 10 min.

Now the butter and Parmesan go in. 80 C, left, speed 2, 2 min.

Check the seasoning and serve instantly.