Stuffed kohlrabi with mushroom risotto

Name: Stuffed kohlrabi with mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 Kohlrabi (about 300 g); 7-10 Tbsp Herbal Iodized Salt; 1 small onion; 150 g Mushrooms (e.g. mushrooms and shiitake); 1 tsp (5 g) oil, pepper; 50 g Risotto Rice; 2 tablespoons (20 g) grated parmesan cheese; 2-3 stem(s) Basil; 1-2 TABLESPOONS Soy cream for refinement (e.g. Alpro soya)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 Kohlrabi (about 300 g)
7-10 Tbsp Herbal Iodized Salt
1 small onion
150 g Mushrooms (e.g. mushrooms and shiitake)
1 tsp (5 g) oil, pepper
50 g Risotto Rice
2 tablespoons (20 g) grated parmesan cheese
2-3 stem(s) Basil
1-2 TABLESPOONS Soy cream for refinement (e.g. Alpro soya)

Directions

1
Clean, peel and cook the kohlrabi in 1/4 l water covered with herbal iodized salt for 25-30 minutes
2
Peel and finely chop the onion. Clean, wash and possibly slice the mushrooms. Heat the oil. Fry the mushrooms in it until golden brown, season. Take them out. Sauté onion and rice in frying fat. Drain the kohlrabi, collect the stock
3
Deglaze rice with 1/8 l kohlrabi stock. Cover and soak for about 20 minutes. Stir in mushrooms and cheese after 15 minutes
4
Cut a lid off the kohlrabi and hollow out the inside. Keep kohlrabi warm
5
Wash and chop the basil. Dice the inside of the kohlrabi. Puree with 6 tbsp. stock and basil. Heat the sauce and stir in the soy cream, season to taste. Fill the kohlrabi with the mushroom risotto and serve with the sauce