This creamy kohlrabi risotto is a great way to use up extra veggies from the garden! Light and flavorful this risotto is great for lunch or dinner – use both the root and the kohlrabi greens in this versatile recipe.
One of my favorite things about getting a Veggie Box subscription (aside from all the amazing fresh local produce) is the surprise of not knowing what is inside! This week we got some beautiful bulbs of kohlrabi in there… and I was a little nervous since I’ve never had it before and had no idea what to expect.
After searching around for some recipes (I looked at everything from baked kohlrabi to kohlrabi fritters to mashed kohlrabi with potatoes) I settled on a risotto because I through it would be a great vehicle for both the root and the greens. Not to mention I always keep a supply of arborio rice in the pantry since risottos are pretty much a weekly menu item for us 🙂
And it turned out to be so amazing! I definitely am a huge fan of kohlrabi now and am looking forward to cooking it in new ways in the future. It’s so flavorful, slightly cabbage tasting but really hearty and a bit starchy. Definitely unique!
This Kohlrabi Risotto Is:
- Creamy
- Savory
- Hearty
- Light
- Vegan
- Healthy
- Nutritious
The only downside to this risotto is that it took 3 pots to cook: one for the risotto, one to sautee the greens, and one to simmer the broth. But clean up was actually pretty easy since the greens only needed about 8-10 minutes on the stove. Would 10/10 definitely make this risotto again!
It was an easy way to use the whole kohlrabi and not waste any produce.
What’s In This Vegan Kohlrabi Recipe?
- Kohlrabi: I used the root and greens
- Arborio Rice: classic risotto rice. It’s a thick short rice that soaks up a LOT of liquid, making the pudding super creamy without adding any dairy. Make sure you use classic arborio rice for this recipe – jasmine or basmati rice will work but not be as thick and creamy.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
How Do You Cook Kohlrabi Risotto?
- Clean the kohlrabi: Wash, remove the leaves, roughly chop them, and set aside. Begin by peeling the bulb with your hards and then use a vegetable peeler to remove the rest of the outer layer from the root. Dice the root of the kohlrabi.
- In a medium pot, heat the vegetable stock bring to a simmer with the lid on. Turn to low heat.
- In a medium pan, add 1 tablespoon of the olive oil and sauce the greens for 8-10 minutes on low with a pinch of salt.
- In a large pot, add 1 tablespoon of the olive oil and sauce the garlic, onions, and kohlrabi root for 10 minutes until they begin to soften. Add the arborio rice and sauté for an additional 5 minutes until rice begins to brown slightly. Stir constantly so the rice doesn’t burn. Add the white wine to the mix, stir, and cook for another 5 minutes. Add salt and pepper.
- Remove the greens from the pan and add them to the kohlrabi rice.
- Add one ladleful of vegetable stock at a time to the kohlrabi rice (about half cup) stirring the rice slowly. Once the stock has been absorbed add another ladleful, stirring constantly. Repeat for about 45-60 minutes until rice has absorbed all the stock and becomes thick and creamy.
Get the Same Ingredients I Use For My Risotto with Kohlrabi
As always, if you make this vegan and gluten free kohlrabi recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Creamy Kohlrabi Risotto (Vegan, Gluten Free, Vegetarian)
Ingredients
- 2 heads of kohlrabi with the leaves
- 2 tablespoons of extra virgin olive oil divided
- 6 cloves of garlic minced
- 1 medium onion chopped
- 6 cups of vegetable stock or broth
- 1.5 cups of arborio rice
- 1/2 cup white wine
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon fresh black pepper
Instructions
- Clean the kohlrabi: Wash, remove the leaves, roughly chop them, and set aside. Begin by peeling the bulb with your hards and then use a vegetable peeler to remove the rest of the outer layer from the root. Dice the root of the kohlrabi.
- In a medium pot, heat the vegetable stock bring to a simmer with the lid on. Turn to low heat.
- In a medium pan, add 1 tablespoon of the olive oil and sauce the greens for 8-10 minutes on low with a pinch of salt.
- In a large pot, add 1 tablespoon of the olive oil and sauce the garlic, onions, and kohlrabi root for 10 minutes until they begin to soften. Add the arborio rice and sauté for an additional 5 minutes until rice begins to brown slightly. Stir constantly so the rice doesn’t burn. Add the white wine to the mix, stir, and cook for another 5 minutes. Add salt and pepper.
- Remove the greens from the pan and add them to the kohlrabi rice.
- Add one ladleful of vegetable stock at a time to the kohlrabi rice (about half cup) stirring the rice slowly. Once the stock has been absorbed add another ladleful, stirring constantly. Repeat for about 45-60 minutes until rice has absorbed all the stock and becomes thick and creamy.
