Kohlrabi risotto with gin

Name: Kohlrabi risotto with gin
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g cream cheese; 30 g grated Parmesan; ½ tbsp butter; 1 onions; 2 kohlrabi; 1 organic lemons; 20 g cress; 1 tbsp olive oil; 300 g risotto rice; 1 litre vegetable bouillon; salt and pepper to taste; 1 ¼ dl gin

main dish Vegetarian

Total: 40 min. | Active: 40 min.

vegetarian, gluten-free

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Thanks to the lemon, this is a surprisingly refreshing risotto. A hint of lemon makes a risotto like this taste fresh and light. And instead of white wine, the rice is cooked using gin. If you're not cooking for kids, then why not add a shot of gin at the end, just before serving – for the more discerning palate.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

1 tbsp	olive oil
1	onion, finely chopped
2	kohlrabi, cut into cubes
300 g	risotto rice (e.g. Carnaroli)
1 ¼ dl	gin
1 litre	vegetable bouillon
150 g	cream cheese
30 g	grated Parmesan
½ tbsp	butter
1	organic lemon, use grated zest
	salt and pepper to taste
20 g	cress

How it's done

Heat the butter in a pan. Sauté the onion for approx. 3 mins. Add the kohlrabi, cook for approx. 5 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the gin and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cream cheese, cheese, butter and lemon zest, season. Serve the risotto with the cress.

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