Kohlrabi & Green Pea Risotto with Mint & Lemon: A Refreshing Spring-Inspired Delight

Introduction

If you’re craving a dish that’s both light and creamy, then look no further than this Kohlrabi & Green Pea Risotto with Mint & Lemon. It’s the perfect spring-inspired dish that combines the earthiness of kohlrabi, the sweetness of green peas, and the refreshing brightness of lemon and mint. This risotto provides a comforting yet light texture that’s ideal for a casual dinner or an elegant dinner party. Whether you’re a risotto connoisseur or a novice, this recipe will make you feel like a pro.

In this article, we’ll explore everything you need to know about making this risotto, including its origin, ingredients, step-by-step preparation, and variations. So grab your apron and let’s dive into this creamy, fresh, and vibrant dish that will surely become a new favorite in your recipe repertoire.

What Is Kohlrabi & Green Pea Risotto with Mint & Lemon?

Kohlrabi & Green Pea Risotto with Mint & Lemon is a creamy, comforting dish made with Arborio rice, cooked to perfection with vegetable stock, and combined with sautéed kohlrabi, green peas, fresh mint, and lemon zest. The creaminess of the rice is balanced with the vibrant flavor of lemon and the refreshing mint, making it the ideal dish for a springtime meal. The slight crunch of kohlrabi and the tender sweetness of peas provide texture, while the grated Parmesan adds a rich, savory finish.

The use of kohlrabi as a star ingredient adds an intriguing twist to the classic risotto. This vegetable, often overlooked, brings a mild, slightly sweet flavor that perfectly complements the richness of the rice and the brightness of the other ingredients.

Origin of Kohlrabi & Green Pea Risotto with Mint & Lemon

Risotto is a classic Italian dish known for its creamy texture and versatility. Though the origins of risotto date back to the north of Italy, the dish has evolved into many variations, often incorporating seasonal ingredients from the surrounding environment. This particular variation, with its springtime appeal, reflects the use of fresh, light ingredients like kohlrabi, green peas, mint, and lemon, which are abundant during the warmer months.

Kohlrabi, a member of the cabbage family, is commonly used in European and Asian cuisines, where it’s known for its mild, crunchy texture. The addition of peas and fresh mint gives this risotto a more contemporary feel, bringing together traditional Italian techniques with a modern, refreshing twist.

Ingredients for Kohlrabi & Green Pea Risotto with Mint & Lemon (Serves 4)

To prepare this vibrant and flavorful risotto, you will need the following ingredients:

• 1 medium kohlrabi, peeled and diced into small cubes
• 1 cup (150g) fresh or frozen green peas
• 1 ½ cups (300g) Arborio rice
• 1 small onion or 2 shallots, finely chopped
• 2 tbsp olive oil or butter
• 1 garlic clove, minced
• ½ cup (120ml) dry white wine (optional)
• 4–5 cups (1–1.2L) vegetable stock, kept warm
• Zest of 1 lemon + juice of ½ lemon
• 2 tbsp fresh mint, finely chopped
• ½ cup (40g) grated Parmesan (or vegetarian alternative)
• Salt & freshly ground black pepper, to taste
• Extra mint leaves & lemon zest for garnish

Step-by-Step Directions & Preparation Method

1. Prepare the Vegetables

   • Peel and dice the kohlrabi into small cubes (about the size of a pea). This will ensure the kohlrabi cooks evenly and quickly.
   • If using fresh peas, blanch them in boiling water for 2 minutes, then transfer them to ice water to halt the cooking process. If using frozen peas, thaw them and drain any excess water.

2. Sauté the Aromatics

   • In a wide, shallow pan, heat the olive oil or butter over medium heat. Add the finely chopped onion (or shallots) and cook for 5 minutes, stirring occasionally until they become soft and translucent.
   • Add the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its fragrance.

3. Toast the Rice

   • Add the Arborio rice to the pan and stir for about 2 minutes. The rice should begin to turn slightly translucent around the edges. This step is essential for releasing the starch in the rice, which helps create the creamy texture of the risotto.

4. Deglaze with Wine

   • Pour in the dry white wine (if using), stirring constantly until the liquid is mostly absorbed by the rice. The wine adds depth of flavor and enhances the overall taste of the dish.

5. Cook the Risotto

   • Begin adding the warm vegetable stock one ladle at a time. Stir constantly, allowing each addition to be absorbed before adding the next. Continue this process for about 10 minutes, at which point you should add the diced kohlrabi.
   • Stir in the kohlrabi and continue adding stock until the rice is tender but still slightly al dente. This should take about 18–20 minutes in total.

6. Finish with Peas, Lemon & Mint

   • Once the rice is almost cooked, stir in the green peas, lemon zest, and lemon juice. Continue cooking for 2-3 minutes, just long enough for the peas to warm through and the lemon to infuse the risotto with a burst of citrus freshness.
   • Remove the pan from the heat and stir in the grated Parmesan (or a vegetarian alternative) and chopped mint. Season with salt and freshly ground black pepper to taste.

7. Serve

   • Spoon the risotto into warm bowls, garnish with extra mint leaves and lemon zest, and drizzle with a touch of olive oil if desired for added richness.

Variations of Kohlrabi & Green Pea Risotto with Mint & Lemon

While this recipe is already a delightful combination of flavors, there are several variations you can try to suit your personal preferences:

1. Add More Vegetables: You can easily enhance the nutritional profile of this dish by adding other spring vegetables such as asparagus, zucchini, or spinach. These vegetables will blend well with the existing ingredients and bring even more color and texture to the dish.
2. Use Different Herbs: While mint is the star herb in this recipe, you can also experiment with fresh basil or thyme to create different flavor profiles. Basil, in particular, would pair well with the creamy risotto and the freshness of the peas.
3. Swap Parmesan for a Vegan Alternative: For a fully plant-based dish, use a vegan Parmesan or nutritional yeast to replace the traditional cheese. This will keep the risotto creamy without compromising the flavor.
4. Add Protein: For a more filling meal, you can add a protein component such as grilled chicken, shrimp, or even chickpeas. This will make the dish a more substantial main course.
5. Try a Different Grain: Arborio rice is the traditional choice for risotto, but if you’re looking for a different texture, try using farro, quinoa, or barley. Each of these grains will absorb the flavors in their own unique way.

FAQs about Kohlrabi & Green Pea Risotto with Mint & Lemon

1. Can I make this risotto ahead of time?

   • Risotto is best served immediately after cooking, as it can lose its creamy texture when reheated. However, if you need to prepare it in advance, store it in an airtight container in the refrigerator and reheat with a bit of extra vegetable stock.

2. Can I use frozen peas instead of fresh?

   • Yes! Frozen peas work just as well in this recipe. Simply thaw and drain them before adding them to the risotto.

3. Is this dish gluten-free?

   • Yes, this recipe is naturally gluten-free as it uses Arborio rice, which is a rice-based grain.

4. Can I use a different type of rice for risotto?

   • While Arborio rice is the most commonly used rice for risotto due to its high starch content, you could substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano for similar results.

5. Can I make this recipe vegan?

   • Absolutely! Simply omit the Parmesan cheese and use a plant-based alternative to make the dish vegan-friendly.

6. What other herbs can I use besides mint?

   • You can use basil, thyme, or parsley for different herbal flavors. Each will bring its own unique twist to the dish.

Conclusion

Kohlrabi & Green Pea Risotto with Mint & Lemon is a perfect dish for any occasion. It combines the freshness of spring vegetables with the creamy comfort of risotto, creating a meal that’s both light and satisfying. With its mild sweetness, creamy texture, and bright citrus and mint flavors, this dish is sure to become a new favorite. Whether you’re making it for a family dinner or serving it at a special gathering, this recipe is sure to impress. So, get cooking and enjoy the vibrant flavors of this delicious and refreshing risotto!

Kohlrabi & Green Pea Risotto with Mint & Lemon: A Refreshing Spring-Inspired Delight

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• Author: David Andersson
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Kohlrabi & Green Pea Risotto with Mint & Lemon is a creamy, comforting dish made with Arborio rice, cooked to perfection with vegetable stock, and combined with sautéed kohlrabi, green peas, fresh mint, and lemon zest. The creaminess of the rice is balanced with the vibrant flavor of lemon and the refreshing mint, making it the ideal dish for a springtime meal. The slight crunch of kohlrabi and the tender sweetness of peas provide texture, while the grated Parmesan adds a rich, savory finish.

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Ingredients

Scale 1x2x3x

• 1 medium kohlrabi, peeled and diced into small cubes

• 1 cup (150g) fresh or frozen green peas

• 1 ½ cups (300g) Arborio rice

• 1 small onion or 2 shallots, finely chopped

• 2 tbsp olive oil or butter

• 1 garlic clove, minced

• ½ cup (120ml) dry white wine (optional)

• 4–5 cups (1–1.2L) vegetable stock, kept warm

• Zest of 1 lemon + juice of ½ lemon

• 2 tbsp fresh mint, finely chopped

• ½ cup (40g) grated Parmesan (or vegetarian alternative)

• Salt & freshly ground black pepper, to taste

• Extra mint leaves & lemon zest for garnish

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Instructions

1. Prepare the vegetables

   • Peel and dice the kohlrabi into small cubes (like pea-size, so it cooks evenly).

   • If using fresh peas, blanch them briefly in boiling water for 2 minutes, then cool in ice water. If frozen, thaw and drain.

2. Sauté aromatics

   • In a wide pan, heat the olive oil (or butter).

   • Add the onion/shallot and cook gently until soft and translucent, about 5 minutes.

   • Stir in the garlic and cook for another 30 seconds.

3. Toast the rice

   • Add the Arborio rice to the pan and stir for 2 minutes until it becomes slightly translucent around the edges.

4. Deglaze

   • Pour in the white wine (if using) and stir until mostly absorbed.

5. Cook the risotto

   • Begin adding the warm stock, one ladle at a time, stirring frequently.

   • Allow each addition to be absorbed before adding the next.

   • After about 10 minutes, stir in the diced kohlrabi. Continue cooking and adding stock until the rice is tender but slightly al dente (about 18–20 minutes total).

6. Finish with peas, lemon & mint

   • Stir in the peas, lemon zest, and lemon juice. Cook for 2–3 minutes until peas are tender and bright.

   • Remove from heat and stir in Parmesan and chopped mint. Season with salt and pepper.

7. Serve

   • Spoon into warm bowls, garnish with extra mint and lemon zest, and drizzle with a touch of olive oil if desired.

Notes

For extra creaminess, stir in a spoonful of mascarpone or crème fraîche before serving. You can also top the risotto with toasted pine nuts or shaved Parmesan for added texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: ~360
• Sugar: 5g
• Sodium: 420mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 6g
• Protein: 11g
• Cholesterol: Low

Keywords: Kohlrabi risotto, green pea risotto, mint and lemon risotto, spring risotto recipe, creamy risotto with kohlrabi