Mains and Suppers
Seasonal Celeriac Risotto with Fresh Basil Pesto
This dish celebrates the earthy, nutty profile of winter celeriac by transforming it into a velvety, risotto-style base without the need for grains. Finished with a bright, herbaceous basil pesto and toasted pine nuts, it is a sophisticated yet humble meal that brings the best of the root cellar to your table.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 380 kcal
Method
Prepare the celeriac by peeling away the tough outer skin and dicing the white flesh into tiny, uniform cubes roughly the size of a grain of rice. Alternatively, pulse in a food processor until rice-like.
Make the pesto by combining the basil, toasted pine nuts, one garlic clove, and a pinch of salt in a mortar and pestle or small blender. Process while slowly drizzling in 3 tablespoons of olive oil and the lemon juice until a coarse paste forms. For a dairy-free version, substitute the parmesan in the pesto with 1 tablespoon of nutritional yeast.
Heat the remaining tablespoon of olive oil in a large, wide pan over medium heat. Sauté the shallots and the second minced garlic clove for 3-4 minutes until translucent and fragrant.
Increase the heat slightly and add the celeriac rice to the pan. Cook for 2-3 minutes, stirring constantly to coat the vegetable in the aromatics.
Pour in the white wine and stir until the liquid has been almost entirely absorbed by the celeriac.
Begin adding the warm vegetable stock one ladle at a time. Unlike traditional rice, celeriac won't release starch to create creaminess, so keep the heat moderate to soften the vegetable without turning it to mush. Continue adding stock and stirring until the celeriac is tender but still has a slight 'al dente' bite (about 12-15 minutes).
Remove the pan from the heat. Fold in the fresh pesto and the grated parmesan. For a dairy-free variation, use a cashew-based cream or additional nutritional yeast and a knob of plant-based butter at this stage to achieve the signature creamy finish.
Season with fresh black pepper and serve immediately with a few extra pine nuts on top.
Notes
To achieve the best texture, ensure your celeriac dice is uniform; smaller pieces will cook faster and create a creamier consistency.
If celeriac is out of season, this method works beautifully with parsnips or even cauliflower, though cooking times will vary.
Save the celeriac peels to roast for a crispy garnish or add them to your next batch of homemade vegetable stock.
For the best pesto color, blanch the basil leaves in boiling water for 5 seconds then shock in ice water before blending.
