Kohlrabi Risotto Recipe (2024)

To accommodate dietary restrictions (dairy, alcohol) I added a half cup of the broth instead of the wine. A vegan sauce of 1 Tablespoon lemon juice, 2 Tablespoons nut milk, 1/2 teaspoon miso and water to make 1/2 cup went in a minute after the greens, and instead of the cheese, 1/2 cup grated mixed macadamia and tamari almond nuts. Tasted delicious, the kohlrabi chunks tased as though they had been cooked in butter. Oh, also sauteed the greens 8 minutes in olive oil with garlic before adding.

I made an adaptation of this. Instead of arborio rice, I used farro. I had a little less than a pound of kohlrabi, so I added turnips, + kale. Other than that: I followed the recipe pretty closely. It was absolutely delicious. I will add this to my regular meal rotation. Thanks!

Good as is, but better with diced ham and gruyere — two flavors that pair very well with kohlrabi.

Darn,didn’t add notes at time. Made huge amt and leftovers went to Louanne’s before we left for Winchester. We liked it but can’t say itsa keeper..just nice variety. Lundburg rice is always a winner. Pretty sure kohlrabi is best eaten cold like radishes

Like another person, I came to this recipe trying to figure out how to use the kohlrabi from my CSA. Made as directed, but used half vegetable broth and half chicken bone broth because it’s what I had. Also added a couple pats of butter at the very end. So incredibly delicious! I don’t know that I would change a thing, though I like the idea of the Better than Bouillon mushroom broth! Will totally make again.

I followed the recipe exactly as written except I had to substitute 3 cups of water because I realized too late that I only had one box of veg broth. Really delicious. I'll definitely make it again.

Thanks go out to those who suggested Better than Bullion mushroom flavor. That really made the dish, which I made according to the recipe otherwise. I didn’t know this product but now I’m a believer!

Good as is, but better with diced ham and gruyere — two flavors that pair very well with kohlrabi.

I love this recipe! I recommend using REALLY good stock/broth, since it is a large part of the flavor. Better Than Bouillon Roasted veggie is the WAY TO GO. I added in white pepper and a dash of cayenne in during the cooking process for a hit of heat and complexity. Also added a splash of cream along with the cheese at the end, since that is how I roll. My first time cooking with kohlrabi and I'm hooked!

I made an adaptation of this. Instead of arborio rice, I used farro. I had a little less than a pound of kohlrabi, so I added turnips, + kale. Other than that: I followed the recipe pretty closely. It was absolutely delicious. I will add this to my regular meal rotation. Thanks!

Needed something to do with kohlrabi from my CSA. My newly graduated high school senior made this, followed directions as printed and it was delicious! I just helped stir a few times .He said we should keep it him the recipe box!

I made this as directed but added a minced shallot (with the onion) and the zest and juice of a lemon and a couple of handfuls of walnut pieces (at the end), and I highly recommend all those additions if you're worried about the dish being bland, as others have found. Also this is just a blanket recommendation to use Better than Bullion mushroom stock base in any risotto. I did half mushroom and half roasted vegetable for this since that's what I had, and the flavors are really complex.

I did not care for this. The kolhrabi tasted nice, especially the greens, but I found the texture wasn't something I wanted in risotto. It also didn't taste like all that much overall.

I made this with leftover brussel sprouts. It can be a basic risotto with vegetables to use whatever is available.

This recipe was a real dud. The kholrabi doesn't cook well, and it tastes very dull in this risotto without many other flavors. There's a recipe by Jane Grigson that is creamed and is awesome. This is a waste of kholrabi and risotto.

To accommodate dietary restrictions (dairy, alcohol) I added a half cup of the broth instead of the wine. A vegan sauce of 1 Tablespoon lemon juice, 2 Tablespoons nut milk, 1/2 teaspoon miso and water to make 1/2 cup went in a minute after the greens, and instead of the cheese, 1/2 cup grated mixed macadamia and tamari almond nuts. Tasted delicious, the kohlrabi chunks tased as though they had been cooked in butter. Oh, also sauteed the greens 8 minutes in olive oil with garlic before adding.

Great way to use Kohlrabi but just know that the final result is going to taste very much like the broth you use. I used Imagine organic vegetable broth and din't like it that much. Would be great with a home-made broth.

What an elegant dish. This recipe makes a relatively obscure vegetable easily accessible, and I love that it uses both the bulb and the greens. For once, I made a NYT recipe exactly as instructed (OK, maybe I used a little extra garlic, but I can't help myself, and in my defense that part did say "to taste!"). My husband and I agreed that the result was wonderful, and I have yet to find a better preparation method for kohlrabi. Thank you, Martha Rose Shulman, for another keeper!