Celeriac risotto is a very interesting seasonal recipe that combines the delicate flavor of celeriac with the bold taste of tahini and lemon zest. It’s part of my collection of original risottos, which also includes the coffee risotto creamed with pumpkin. These dishes are a little unusual, different from the classic saffron rice, and all worth trying. Tahini, that is sesame butter, with which I finish this risotto, gives the dish the right creaminess without adding animal fats. For this reason I really hope this unusual risotto will please my vegan friends as well.
Celeriac is a seasonal vegetable that is widely underestimated. I cook it in many ways: in particular I prepared some excellent celeriac gnocchi, served with two extraordinary sauces. Also, tahini is used not only for chickpea hummus, but can be used in many other recipes. This is just the first one I propose.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 471.29 (Kcal)
- Carbohydrates 88.87 (g) of which sugars 2.85 (g)
- Proteins 9.69 (g)
- Fat 8.26 (g) of which saturated 1.32 (g)of which unsaturated 3.23 (g)
- Fibers 3.23 (g)
- Sodium 1,274.45 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need to prepare the celeriac risotto
- 2 cups Arborio rice (or Carnaroli)
- 7 oz celeriac (net weight (about 2 cups))
- 1 small shallot
- 1 tbsp extra virgin olive oil
- 4.25 cups vegetable broth (also from bouillon cube)
- 1 2/3 tbsp tahini
- 1 tbsp lemon zest (grated)
- 1 tbsp parsley (fresh, chopped)
- 1 tsp salt
- 1 pinch pepper
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How to prepare the celeriac risotto
Let’s start by cleaning the celeriac. I definitely prefer to slice it first, then peel it: it’s much easier that way.
Once the skin is removed, cut it into cubes, rinse and set aside.Meanwhile, cook the shallot in a pan with a tablespoon of oil and two tablespoons of water, until it becomes translucent. Then add half of the celeriac and the rice. Stir well, add salt and pepper and a few ladles of hot broth. Then reduce the heat and put on a lid.
The celeriac risotto should cook in the broth over moderate heat, and you need to make sure there is enough broth, adding it little by little.
In the meantime, finely chop the fresh parsley and the lemon zest so they are ready. After the first ten minutes of cooking add the rest of the celeriac, uncover the pot and finish cooking, always adding the broth little by little.After about 18 minutes you should have a celeriac risotto cooked al dente and creamy at the right point. Finish this original risotto by creaming it with a generous spoonful of tahini, parsley and lemon. Stir vigorously and serve.
Notes from the cook
Returning to the HOME you’ll find many sweet and savory recipes. Check the section dedicated to first courses and you’ll find other original risottos, like the Castelmagno and grape risotto, or the summer risotto with lavender flowers and yogurt. Follow me on Facebook and on Instagram and from now on also on Telegram: you’ll find quick recipes, many useful tips and you’ll never be without dinner ideas again.
