Kohlrabi Orzotto

Kohlrabi Orzotto

Prep Time: 20 - 25 minutes

Cook Time: 30 - 35 minutes

Servings: 3 - 4

Ingredients:

• 2 kohlrabi (with leaves), cleaned
• 2-3 tbsp olive oil
• 1 tsp aleppo pepper (optional)
• 2 garlic cloves, minced
• 1 small shallot, finely diced
• 2 tbsp butter
• ½ cup white wine
• 1 cup dried orzo
• 1 lemon
• 1 parmesan rind (optional)
• 32 oz chicken bone broth (or broth/stock of choice)
• 1 cup grated parmesan (about 100 g), more to serve
• Kosher salt
• Fresh cracked black pepper
• Ramp oil, to finish (optional; sub olive oil)

Directions:

1. Preheat the oven to 400F.
2. PREPARE THE KOHLRABI: Cut the leaves away from the stems, and the stems away from the kohlrabi roots, so you are left with 3 different parts of the kohlrabi. Finely dice the kohlrabi stems; set aside.
3. Cut the ends off the kohlrabi root, then remove the exterior with a vegetable peeler (it can be tough to eat). Dice the roots into small cubes, similar in size to the orzo. Set aside.
4. CRISPY KOHLRABI LEAVES: Spread the leaves evenly between 2 baking sheets, and drizzle evenly with the olive oil. Use your hands to rub the oil into the leaves, then layer them in a single layer on the two baking sheets. Season lightly with kosher salt and the aleppo pepper.
5. Bake the kohlrabi leaves for 8-10 minutes, until they are crispy and darkened in color. Remove from the oven and allow to cool.
6. ORZOTTO: In a medium pot, add the chicken bone broth and bring to a simmer, then reduce to low to keep warm.
7. In a large saucepan, add the butter over medium heat. Once melted and bubbling, add the garlic, shallot, and minced kohlrabi stem. Cook for 3-5 minutes until the shallot is translucent, then season lightly with salt.
8. Peel 2 large strips of the lemon peel and add it to the pan along with the dried orzo. Toast the orzo for 2-3 minutes until coated in the butter, then deglaze with the white wine.
9. Once the wine is nearly evaporated, slowly add 1-2 ladles of the warm broth. At this point, add the parmesan rind if you’re using one.
10. Stir the orzo frequently, ladling in more broth when the pan starts to look dry. After about 14 minutes, taste the orzo and check for doneness. It should be very al dente.
11. Add the diced kohlrabi root along with another ladle of broth. Continue cooking for 4-6 more minutes, until the orzo is nearly done cooking and the kohlrabi is tender.
12. Stir in the grated parm and a small squeeze of lemon juice, and adjust to taste with salt. Remove from the heat and remove the lemon peels and parmesan rind.
13. Serve the kohlrabi orzotto in a bowl, and finish with a crack of black pepper, more parmesan cheese, and a drizzle of ramp oil, if using. Top with the crispy leaves and serve.