Comments on: Kohlrabi Risotto http://lowoxalateinfo.com/kohlrabi-risotto/ Hope and Healing on the Low Oxalate Diet Tue, 03 Feb 2015 06:57:36 +0000 hourly 1 http://wordpress.org/?v=4.0.7 By: Heidi http://lowoxalateinfo.com/kohlrabi-risotto/#comment-1327 Wed, 27 Feb 2013 14:54:17 +0000 http://lowoxalateinfo.com/?p=1447#comment-1327 Arborio rice has 3.1 mg. oxalate per half cup. We don’t know the oxalate content of other types of short grain risotto rice or medium grain rices (which also make a decent risotto). Uncle Ben’s long grain rice has 0 mg. oxalate (but that won’t make a good risotto) and an unspecified boiled, white rice had 0.9 mg. per half cup. So, they are probably all low oxalate, but may vary a lot.

]]> By: jason http://lowoxalateinfo.com/kohlrabi-risotto/#comment-1324 Wed, 27 Feb 2013 10:08:24 +0000 http://lowoxalateinfo.com/?p=1447#comment-1324 Hi Heidi,

has risotto rice been tested for oxalate level and if so do you have a level for say 100g of the rice cooked?

Thanks

Jason

]]> By: Diana http://lowoxalateinfo.com/kohlrabi-risotto/#comment-980 Thu, 23 Aug 2012 04:21:32 +0000 http://lowoxalateinfo.com/?p=1447#comment-980 Thanks Heidi.
Although i scour sites like yours (and from *trying low oxalates* group) for ideas that help with my limited food palette, I still have some food sensitivities that I am workin on, rice being one of them as well as cow dairy. I might try kohlrabi and goat cheese, but it would be much different than your recipe. Thanks for the tip on the leaves, not sure I am up to experimenting with the leaves yet! Thanks, Diana

]]> By: Heidi http://lowoxalateinfo.com/kohlrabi-risotto/#comment-979 Thu, 23 Aug 2012 02:12:04 +0000 http://lowoxalateinfo.com/?p=1447#comment-979 We don’t know the oxalate content of the leaves, just the thick bulb on the stem which is very low oxalate (0.6 mg. oxalate per half cup). Kohlrabi is from the Brassica family and all tested parts of veggies from the Brassica family, including leaves, stems and flowers, have tested either low oxalate (broccoli, cauliflower, many varieties of cabbages, bok choy, turnip greens, mustard greens, cress etc.) or medium oxalate (Brussel sprouts, kale, collards etc.). It would really surprise me if the leaves of kohlrabi weren’t low oxalate or lower medium oxalate. I personally don’t think twice about eating them, but you’ll have to weigh the risks yourself. If you are going to use them in the risotto, I would follow the directions from the NYT recipe, but boil them longer than a minute and throw out the cooking water to be safe.
Good luck and let me know how it tastes!

]]> By: Diana http://lowoxalateinfo.com/kohlrabi-risotto/#comment-978 Wed, 22 Aug 2012 23:12:35 +0000 http://lowoxalateinfo.com/?p=1447#comment-978 Hi Heidi, thanks for the recipes! Do you know if the leaves of the kohlrabi are low, med or hi ox? I just bought three with a bunch of leaves and would like to try to use them. Thanks, diana

]]> By: Joanna http://lowoxalateinfo.com/kohlrabi-risotto/#comment-977 Wed, 22 Aug 2012 15:20:41 +0000 http://lowoxalateinfo.com/?p=1447#comment-977 Thank you! This sounds fabulous.

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