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- 1. Heat frying pan, melt butter, fry onion and kohlrabi. When onion turns translucent add aborido rice, mix well, till rice is covered with butter.
- 2. Pour in wine, mix well. Wait till wine is absorbed by the rice and add 1/4 of the vegetable broth, mix well. When the liquid is absorbed add 1/4 of the broth and mix well.
- 3. Repeat till all liquid is absorbed by the risotto.