Kohlrabi Vegetable Stock & Mushroom Risotto

To make the vegetable stock:

Brown a head of garlic, 1/2-1 whole onion, and a few sprigs of savory herbs (thyme or rosemary).

Add in kohlrabi, 2 carrots, 1 head of celery, chopped into smaller pieces to fit into your stock pot, and cook until slightly softened, about 5 minutes.

Then pour in enough water to cover all the veggies and bring to a boil, then lower to a simmer for 3 hours.

For the risotto:

Thinly slice 7-8 baby Bella mushrooms, 1/2 an onion, and 3 cloves of garlic.

To a wide pan, sauté the onions and garlic first with 1 tsp of thyme, then add in mushrooms and cook until softened and browned.

Pour in 1/4 cup risotto and toast for a few minutes, then add in 1/4 cup of veggie stock, stirring until the risotto has absorbed the stock.

Continue adding stock until 2 cups have been used and make sure to add about 2 tsps of salt for taste.

At the end, you can choose to add whatever toppings you’d like but in this case I fried up some halloumi and topped with a few sprigs of dill.