Ingredients Jump to Instructions ↓

  1. 2 Celery roots (celeriac) with leafy tops (medium)

  2. 1/4 cup 59ml Olive oil

  3. 3 tablespoons 45ml Butter

  4. 1 1/2 cups 219g / 7.7oz Chopped leek - white and Pale green parts only

  5. 3/4 cup 120g / 4 1/5oz Arborio or medium-grain white rice

  6. 3 cups 711ml Low-salt chicken broth - more or less

  7. 1 cup 146g / 5.1oz Grated Parmesan cheese - divided

Instructions Jump to Ingredients ↑

  1. Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.

  2. Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes.

  3. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.

  4. Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

  5. This recipe yields 2 main-course servings.


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