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Celeriac and Black Carrot Risotto

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There is no denying celeriac is an ugly looking vegetable. However it adds a wonderful creamy subtly to this sumptuous dish.
Course Main Course
Cuisine Italian
Diet Vegan, Vegetarian
Keyword celeriac recipes, celeriac risotto, celeriac seasonal recipes, seasonal risotto
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4
Calories 420


  • 200 g Risotto Rice
  • 500 g Celeriac
  • 200 g Black Carrot
  • 2 Tablespoons Olive Oil
  • 600 ml Vegetable Stock
  • 5 Banana Shallots
  • 200 ml White Wine
  • 20 g Roast Hazelnuts
  • 2 Cloves Garlic
  • 20 g Flat Leaf Parsley


  • First, make your celeriac puree. Peel and cut the celeriac into small cubes. Reserve 100 g of the celeriac and put the rest into a small pan. Cover with water and simmer for around 10 minutes or until the celeriac is soft.
  • Remove from the heat and transfer to a food processor, and then whizz until smooth.
  • To make the risotto heat the a tablespoon of olive oil in a heavy bottomed pan. Finely dice the shallots and garlic then both to to the pan and fry until the onion is soft, about 5 minutes.
  • Add the rice and stir into the onions. Cook for around a minute before pouring in the wine. Reduce the until the wine barely coats the pan.
  • Next add add the stock, one ladle full at a time. Stir intermittently until the stock has been absorbed, then add more stock. Continue this process for around 25 - 30 minutes until the rice is cooked.
  • When the rice has about 10 minutes left heat the remaining tablespoon of olive oil in a frying pan. Peel and chop the carrot into similar size cubes as the celeriac. Then add both the remaining celeriac and carrot to the frying pan. Cook for around 5 - 10 minutes until cooked through and beginning to caramelise.
  • Once the rice is cooked, stir in the celeriac puree. Season well with salt and pepper.
  • Finely slice the parsley and roughly chop the hazelnuts. Serve the risotto with the caramelised carrot and celeriac layered on top, followed by the hazelnuts, and lastly the parsley.


Calories: 420kcal | Carbohydrates: 66g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 769mg | Potassium: 775mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9094IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 4mg