Kohlrabi with date risotto

Ingredients for 2 servings:

• 4 kohlrabi, young, equal size
• 1 onion(s), chopped
• 150 g mushrooms, diced
• 100 g short grain rice
• vegetable broth
• 2 tbsp soy cream (soy cream cuisine)
• salt and pepper
• 50 g date(s), pitted, chopped
• 2 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

vegan

Sauté the onion and mushrooms in hot oil, add the rice, and cook briefly while stirring. Deglaze with a good 0.4 l of stock and let it simmer for about 20 minutes, stirring regularly. Add a little more stock if needed. Stir in the soy cream and season with salt and pepper. Cut the kohlrabi about 2 cm below the base of the leaves, peel, and hollow out the skin. Add the chopped dates and the kohlrabi core to the risotto, then stuff the hollowed-out kohlrabi into the skin. Place the kohlrabi in a suitable pot, pour in the remaining stock, put the lid on the kohlrabi, and cover and simmer for about 35 minutes.