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Celery Root Risotto And Pesto

A mini-processor comes in handy for making the pesto.

Courses: Main Course
Serves: 2 people

Recipe Ingredients

2   Celery roots (celeriac) with leafy tops (medium)
1/4 cup 59mlOlive oil
3 tablespoons 45mlButter
1 1/2 cups 219g / 7.7ozChopped leek - white and
  Pale green parts only
3/4 cup 120g / 4.2ozArborio or medium-grain white rice
3 cups 711mlLow-salt chicken broth - more or less
1 cup 146g / 5.1ozGrated Parmesan cheese - divided

Recipe Instructions

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.

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.

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.

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

This recipe yields 2 main-course servings.

Bon Appetit, December 2004


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