Kohlrabi Orzotto
By Audrey Marcum
I love crafting meals that make a seasonal ingredient the star of the show. In this comforting and rich orzotto, we use the whole kohlrabi, from root to leaf, to create a dish that’s delicious and minimizes food waste. The kohlrabi stems are cooked down with the aromatics, the diced roots are stirred in at the end for a tender, meaty bite, and the leaves are crisped in the oven to top it all off with a satisfying crunch. This is a true celebration of kohlrabi!
Ingredients (15)
Ingredients (15)
Instructions
Prepare the kohlrabi
Preheat the oven to 400°F.
Separate the kohlrabi: Cut the leaves from the stems, and the stems from the kohlrabi roots. You should have three distinct parts.
Finely dice the kohlrabi stems and set them aside.
Cut the ends off the kohlrabi roots. Peel the tough exterior with a vegetable peeler. Dice the roots into small cubes, similar in size to the orzo, and set them aside.
Make the crispy kohlrabi leaves
Spread the kohlrabi leaves evenly between two baking sheets. Drizzle each sheet with 1-2 tablespoons of olive oil. Use your hands to rub the oil into the leaves, arranging them in a single layer on the trays.
Season lightly with kosher salt ( to taste) and the aleppo pepper (1 tsp).
Bake for 8-10 minutes, until the leaves are crispy and slightly darkened. Remove from the oven and let them cool. They will crisp up further as they cool.
Cook the orzotto
In a medium pot, add the chicken bone broth (32 oz) and bring it to a simmer. Reduce the heat to low to keep it warm.
In a large saucepan, melt the butter (2 Tbsp) over medium heat. Once melted, add the garlic (2 cloves), shallot (1 small), and the minced kohlrabi stems. Cook for 3-5 minutes until the shallot is translucent, then season lightly with salt ( to taste).
Peel two large strips of lemon zest with a vegetable peeler and add them to the pan along with the dried orzo (1 cup). Toast for 2-3 minutes until the orzo is coated in the butter and starting to darken in color.
Deglaze the pan with the white wine (½ cup), scraping up any browned bits from the bottom. Cook until the wine has nearly evaporated.
Add 1-2 ladles of the warm broth to the pan. If using, add the parmesan rind (1). Stir frequently, ladling in more broth as the pan becomes dry. Continue this process for about 14 minutes.
The orzo should be very al dente at this point. Add the diced kohlrabi root along with another ladle of broth. Continue cooking for another 4-6 minutes, or until the orzo is nearly done and the kohlrabi is tender.
Turn off the heat. Stir in the grated parmesan (1 cup) and a small squeeze of lemon juice. Adjust with salt ( to taste). Remove the lemon peels and parmesan rind from the pot.
Serve
Serve the kohlrabi orzotto in bowls. Finish with a crack of black pepper ( to taste), a sprinkle of more parmesan, and a drizzle of olive oil. Top with the crispy leaves and serve immediately.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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Audrey Marcum is a Brooklyn-based recipe developer and content creator who makes recipes for the adventurous home cook. Growing up in the Pacific Northwest, Audrey's family loved to cook, and she spent her childhood experimenting (and making a mess) in the kitchen. Her culinary journey truly began in high school, where she developed a fascination for trying different recipes, techniques, and ingredients.With a background working part-time in local restaurants and coffee shops over the years, Audrey draws inspiration from New York City's vibrant food community. Her recipes today focus on seasonal ingredients and minimizing food waste, all with a passion for creating dishes that are both delicious and visually stunning. Ultimately, Audrey hopes to inspire others to have fun in the kitchen and bring people together through the joy of a shared meal.