Stuffed Kohlrabi with Mushroom Risotto

A delicious mushroom dish for any occasion!

Clean the kohlrabi, remove the peel and cook in a good quarter of a liter of water with kitchen herbs and iodized salt for 25 – half an hour with the lid closed.

Remove the skin from the onion and dice finely. Clean the mushrooms, rinse and perhaps cut into slices. Heat oil. Roast the mushrooms in it until golden brown, season. Take out. Fry onion and long grain rice in the fat.

Drain the kohlrabi, collect the stock.

Deglaze long grain rice with one eighth of a liter of kohlrabi stock. Cover and swell for about 20 minutes. Fold in mushrooms and cheese after 15 min.

Cut a lid off the kohlrabi and hollow out the inside. Keep kohlrabi warm.

Rinse basil and chop. Dice kohlrabi insides. Mash with 6 tbsp stock and basil. Heat sauce and fold in soy cream, season to taste. Fill the kohlrabi with the mushroom risotto and serve with the sauce.

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