John Myers
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Kohlrabi Planters with Risotto
The perfect kohlrabi planters with risotto recipe with a picture and simple step-by-step instructions.
For the planters
- 2 smaller ones Kohlrabi (peeled approx 400g)
- 1 medium small Onion
- 1 tsp Fennel seeds
- 1 tsp Herbal salt / salt / pepper
- 2 tbsp Chopped chervil
- 1 generous pinch Nutmeg
- 100 -120 g Chickpea flour
For the risotto
- 1 size Shallot
- 1 tbsp Each butter and olive oil
- 150 g Short grain rice
- 550 ml Water
- 50 ml Apple juice
- 50 ml Herbal salt / salt and pepper
- 50 g Grana Padano or Parmesan
- 2 tbsp Chopped parsley
We start with the planters:
- Peel the kohlrabi (it should make about 400g) and rub over the coarse rasp.
- Peel the onion and cut finely into cubes.
- Mix all ingredients well except for the chickpea flour and season well. Then work in 100g chickpea flour.
- The whole thing has to stand a little now, about 20 minutes. If after this time the mixture is too runny, add a little more chickpea flour.
- Slowly fry the plantlets in sufficient oil, then let them drip off on kitchen paper.
Simple risotto:
- Peel and finely chop the shallot. Sauté in butter and oil until the cubes are translucent.
- Add the rice and stir in well. (I personally like to use rice for rice pudding, even if some cooks are now clapping their hands over their heads.)
- Add the herb salt / salt and pepper and pour in the water and apple juice.
- Bring to the boil and reduce the heat to low. With the lid closed, let it stand for about 20 minutes, stir every now and then.
- Remove the lid, mix in the Grana Padano / Parmesan and season the risotto to taste.
- Let the liquid reduce in the open pot and mix in the parsley at the end. Let it steep briefly.
- My way of cooking risotto is not classic, but quite simple. We like it that way and that’s what matters.
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