Celery Root Risotto And Pesto

Celery Root Risotto And Pesto
Celery Root Risotto And Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    medium celery roots (celeriac) with leafy tops

  • 1/4

    cup olive oil

  • 3

    tablespoons butter

  • 1 1/2

    cups chopped leek white and pale green parts only

  • 3/4

    cup arborio or medium-grain white rice

  • 3

    cups low-salt chicken broth more or less

  • 1

    cup grated Parmesan cheese divided

Directions

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.

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