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Recipes

Celery Root Risotto and Pesto

By Bon Appétit Test Kitchen

Recipe information

  • Yield

    2 main-course

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 rice or medium-grain white rice

3

cups (about) low-salt chicken broth

1

cup grated Parmesan cheese, divided

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

    Step 4

    Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Delicious Winter Vegetable Slideshow.

Explore Bon AppétitRisottoCelery RootVegetableLeekParmesanCheeseRiceRice & GrainsWinterMainSideNut-FreeGluten-FreeVegetarianLunchDinner