Sunday, February 20, 2011

Kohlrabi Risotto

4 cups of chicken broth, warmed
1/2 of Kohlrabi root, peeled, and chopped into bite size pieces (GBFood)
1 cup onions, chopped
2 Tablespoons olive oil, divided
2 cloves garlic, minced
7 oz. shiitake mushrooms, chopped (GBFood)
1 1/2 cups Arborio rice
1/2 cup white wine
1/3 cup 1/2 & 1/2
1 teaspoon salt
1/4 teaspoon pepper

1. In a 1.5-quart saucepan heat the chicken broth to warm, and keep warm over a burner throughout recipe. Do not boil.

2. In a large pot heat 1 Tablespoon of oil over medium heat. Add onions and kohlrabi, stirring to cook for 5 minutes. Add garlic and mushrooms cooking for 2 minutes. Add rice and rest of oil, stirring constantly for one minute. Add white wine and stir until all of liquid has evaporated. In 1/2 cup intervals, add chicken broth to rice, stirring constantly until liquid absorbs. Repeat this process until all of chicken broth has been used, about 45 minutes.

3. Remove from heat. Stir in 1/2 & 1/2, salt, and pepper. Let cool slightly and serve.

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