Peel and finely dice the onion. Sauté until translucent, add long-grain rice and sauté. Pour white wine, reduce strongly. Add clear soup little by little, always reduce until one l is used up. In the meantime, clean kohlrabi, cut into slices. Clean sugar snap peas. Steam kohlrabi slices for about 4 minutes until soft, add sugar snap peas, boil briefly, drain in a sieve. Immediately quench in cold water. Mix vegetables and grated pecorino under the long grain rice, season with s+p, nutmeg. Sprinkle with sliced kohlrabi.
Instead of sugar snap peas you can also use Tk corn or possibly peas.
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