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.

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.

Toast the rice

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

Deglaze

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

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).

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.

Serve

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