Cut kohlrabi small and evenly
Small cubes cook along with rice. Generously remove woody parts before weighing.
Italian-inspired Recipe
Kohlrabi and pea risotto
Small kohlrabi cubes cook with the rice. Frozen peas go in later; butter and Parmesan bring the risotto together at the end.
Total time
45 min
Calories
430 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Kohlrabi in a creamy rice dish
The pale kohlrabi cubes retain a slight bite while rice releases starch as it is stirred. Hot water is added gradually. The peas are cooked fully. The dish makes three main meals and is served immediately while creamy.
Lunch
Autumn Recipes
Rice
Vegetables
Recipe
Kohlrabi and pea risotto
Creamy risotto rice with tender kohlrabi cubes, green peas, butter and finely grated Parmesan.
Ingredients
3 servings
Method
-
1
Prepare
Peel kohlrabi thoroughly, removing woody areas, and dice about 1 cm small. Finely chop onion and garlic. Heat water in a separate saucepan and keep hot.
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2
Soften rice
Heat olive oil in a wide saucepan. Soften onion and kohlrabi over medium heat for about 3 minutes. Add rice and garlic and stir for about 2 minutes without browning.
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3
Cook risotto
Add enough hot water to barely cover rice and stir in salt. Simmer gently over low to medium heat, stirring regularly. Gradually add more hot water once the previous amount is mostly absorbed. After about 15 minutes, stir in frozen peas and cook for another 8 minutes until rice and kohlrabi are tender with a slight bite and peas fully hot and cooked. Follow the pea package instructions; cook longer if needed.
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4
Finish creamy
Remove from heat. Stir in butter, Parmesan and pepper. Add a little hot water if needed until risotto flows softly. Let settle briefly and divide straight into deep plates. Some prepared water may remain depending on rice variety.
Kitchen know-how
Tips for Kohlrabi and pea risotto
Add water hot
Hot liquid interrupts gentle simmering less. Near the end add only small amounts to keep risotto creamy.
Variations
How to adapt this recipe
Replace kohlrabi with the same peeled weight of small carrot cubes. Check tenderness; colour, flavour and nutritional values change.
Replace Parmesan with the same amount of finely grated Gouda. Flavour becomes milder and nutritional values change.
Nutrition per serving
430kcal
63.3 gCarbohydrates
14.4 gProtein
11.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kohlrabi and pea risotto
For this dish it is not rinsed beforehand. Starch on the grains helps form a creamy texture during stirring.
Long-grain rice releases starch differently and will not give the same texture. Use a suitable short-grain rice and follow package guidance.
Seasoning here comes from onion, garlic, salt and Parmesan. Water keeps ingredients and the nutrition calculation clear; stock would add salt and other ingredients.
The basic version uses frozen peas. Canned peas are already cooked and often salted; they should be added near the end and change texture and nutritional values.
Keep cooking