Spring greens and roasted celeriac add crunch and colour to this comforting creamy risotto.
Preparation time: 10 minutes
Cooking time 25 minutes
1 large celeriac, peeled and chopped into 2cm cubes
2 tbsp olive oil
1 onion, chopped
500g arborio rice
1 clove garlic, crushed
100ml white wine, optional
1.6lt hot vegetable or chicken stock (in a pan on a low heat, ready to use)
1 -2 bunches of spring greens or wild garlic leaves, finely shredded
Zest of 1 lemon
50g parmesan, grated
Salt and pepper
Preheat the oven to 200C/180C fan gas mark 6
Put the celeriac on a baking sheet with 1tbsp of olive oil, season with salt and pepper and roast for 20-25 minutes.
Meanwhile, in a large pan sweat the onion with the butter and olive oil until soft.
Add the arborio rice and garlic, keeping the heat gentle and stir for 1 minute. Then add the wine and continue to stir. The pan should gently sigh not sizzle, if it sizzles reduce the heat.
One ladleful at a time add the hot stock to the pan slowly stirring until almost all the stock has been absorbed. This should take 15-18minutes. At this stage the rice should look creamy and plump but not sticky. Add the spring greens along with the remaining stock and cook for a further 2 or 3 minutes to wilt the greens.
Take off the heat and add the lemon zest and 1/3rd of the parmesan. Serve with the rest of the parmesan and the roasted celeriac.
For more of our Harmony Seasonal Recipes, search our website using the tag: Harmony Recipes.
Recipe: Charlotte Dunne
Photographs: Richard Dunne