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    Celeriac, sage & chicken risotto

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    Celeriac, sage & chicken risotto

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes

    Serves: 4

    Ingredients

    20g salted butter
    3 tbsp extra virgin olive oil
    1 onion, finely chopped
    2 cloves garlic, thinly sliced
    500g celeriac, peeled and cut into 2cm pieces
    1 litre fresh chicken stock
    300g Arborio rice
    250ml white wine
    1 tsp salt
    2 large chicken breasts, cut into strips

    SAGE BUTTER
    50g salted butter
    10 sage leaves, finely chopped

    Method

    1. Melt the butter with 2 tbsp oil in a large pan. Add the onion, season and cook for 5 minutes until softened. Add the garlic, cook for 1 minute, then add the celeriac. Mix, cover and cook for 10 minutes over a low heat. Remove the lid, increase the heat to medium and cook for 5 minutes to colour the celeriac. Bring the stock and 300ml water to a gentle simmer in a pan.

    2.Add the rice to the celeriac; stir to coat. Stir in the wine and cook until most of it has evaporated. Gradually add the stock mixture, a ladleful at a time, stirring often, allowing the risotto to absorb the liquid before adding more. Cook until the rice is al dente and the sauce is rich and creamy (15-20 minutes).

    3. When the risotto is almost cooked, heat the remaining 1 tbsp oil in a pan; add the chicken. Season and cook over a medium heat for 6-8 minutes until cooked through, the juices run clear and no pink meat remains. Stir into the risotto. In a separate pan, put 50g butter over a low heat until it starts to brown. Add the sage; cook for a few seconds. Serve the risotto in warm bowls, drizzled with the sage butter.

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    COOK’S TIP

    Make this risotto vegetarian by leaving out the chicken and using vegetable stock. Stir through grated vegetarian hard cheese before serving.

     

     

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