Harmony Seasonal Recipes: Risotto with Spring Greens and Roasted Celeriac

As we adapt to living in isolation, the preparation of healthy, nutritious meals has never been so important.

Spring greens and roasted celeriac add crunch and colour to this comforting creamy risotto.

Preparation time: 10 minutes

Cooking time 25 minutes

Serves 6

Ingredients

1 large celeriac, peeled and chopped into 2cm cubes

2 tbsp olive oil

15g butter

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

Method

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 

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