Sauté onion and mushrooms in hot oil, add rice and let sweat briefly while stirring.
Deglaze with a good 0.4 l of broth and allow to swell for approx. 20 minutes while stirring regularly.
If necessary, add a little more broth. Fold in soy cream and season with salt and pepper. Cut off kohlrabi a good 2 cm below the leaf base, peel and hollow out. Add the chopped dates and the inside of the kohlrabi to the risotto and stuff into the hollowed kohlrabi. Place the kohlrabi in a suitable saucepan, pour in the remaining broth, put on the kohlrabi lid and cook covered for about 35 minutes at a low temperature.