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Kohlrabi risotto with shrimp

updated

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Ingredients for 2 servings:

  • some butter
  • 130 g risotto rice
  • 330 ml vegetable stock
  • 400 g kohlrabi
  • Nutmeg, grated
  • 25 g processed cheese
  • 3 tbsp, heaped Parmesan, grated
  • 20 shrimp (frozen)
  • salt and pepper
  • Parsley, fresh, chopped
  • Chives, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, without alcohol

Melt some butter in a saucepan. Add the risotto rice until translucent. Pour in the vegetable stock, cover, and simmer on low heat for 30 minutes, stirring occasionally. Meanwhile, peel the kohlrabi and cut into sticks. Add to the risotto 10 minutes before the end of the cooking time. Season with a little nutmeg. Add the frozen shrimp 3 minutes before the end of the cooking time. Once the rice has absorbed all the stock, stir in the cream cheese and Parmesan cheese. Season with salt and pepper. Serve in a bowl and garnish with fresh herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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