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Celeriac, sage & chicken risotto
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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
50g salted butter
10 sage leaves, finely chopped
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.
Make this risotto vegetarian by leaving out the chicken and using vegetable stock. Stir through grated vegetarian hard cheese before serving.
Typical values per serving:
Per serving 2922kJ
This recipe was first published in October 2021.