Kohlrabi Risotto Casserole

Ingredients for 4 servings:

• 3 kohlrabi
• 1 cup rice (risotto rice)
• 3 tbsp oil
• 100 ml white wine
• 250 ml cream
• 1 tbsp parsley
• 100 g cheese, grated
• 450 ml vegetable stock (more if needed)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the kohlrabi and cut into small cubes of about 1 cm. Then, cover and sauté in 2 tablespoons of hot oil until softened. Then season with salt and pepper and toss with the parsley. Cook the rice in 1 tablespoon of hot oil until translucent, then deglaze with the white wine. Gradually add the vegetable stock, stirring constantly. The risotto will be ready after about 18-25 minutes. Grease a baking dish with the remaining oil and layer the kohlrabi and rice, making sure the top layer is kohlrabi (I make four layers in total, starting with the rice). Then drizzle with cream and sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) until the cheese is golden brown. This casserole is perfect as a main meal with a salad or as a side dish to meat dishes.