Celery Root Risotto And Pesto

Recipe Ingredients

2		Celery roots (celeriac) with leafy tops (medium)
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Butter
1 1/2 cups	219g / 7.7oz	Chopped leek - white and
		Pale green parts only
3/4 cup	120g / 4.2oz	Arborio or medium-grain white rice
3 cups	711ml	Low-salt chicken broth - more or less
1 cup	146g / 5.1oz	Grated 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.

Source:
Bon Appetit, December 2004

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