Risotto with Kohlrabi and Arugula

Remove the skin from the kohlrabi, cut into small cubes and sauté in butter. Add a mug of clear soup, continue to sauté until the vegetables are just cooked.

Sauté shallots in a tablespoon of butter until translucent, stir long grain rice with the shallot butter and extinguish with white wine. heat clear soup, pour three cups to the long grain rice, simmer over medium heat. gradually add the remaining clear soup while hot.

When the risotto is done, pull the saucepan off the stove. The consistency should be soupy, the rice grains must still have a little bit of bite.

Mix the Parmesan with the remaining butter, fold in the kohlrabi, the arugula cut into strips and the whipped cream. Serve in hot plates.

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