Celery Root Risotto and Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 main-course servings
- 3 tablespoons butter
- 1/4 cup olive oil
- Carbohydrate 88 g(29%)
- Cholesterol 84 mg(28%)
- Fat 62 g(96%)
- Fiber 4 g(16%)
- Protein 36 g(72%)
- Saturated Fat 25 g(124%)
- Sodium 1058 mg(44%)
- Calories 1040
Preparation 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.
Preparation 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.
