Celeriac and Almond Milk Risotto

Cook Time 15 minutes

Servings 4

Ingredients

¼ of large celeriac, peeled and cubed into 1.5cm pieces
2 tbsp Extra Virgin Olive Oil
1 onion, finely chopped
1 stalk of celery finely chopped
350g Carnaroli, Vialone Nano or Arborio rice
½ cup of white wine
800ml chicken stock
30g butter
50g Parmesan + extra to serve
200ml unsweetened almond milk
1 handful of blanched almonds, toasted
2 sprigs of marjoram, leaves finely chopped

Method

Place the stock into a pot and bring to a gentle simmer.

In a sauté pan, sweat the onion in the olive oil until very soft. Now add the celeriac, celery and rice and coat in the onion mixture. Add the wine and allow the rice to completely absorb the liquid.

Ladle by ladle add the stock, allowing the rice to absorb the liquid each time. Stir each time after adding the liquid. This process should take about 20 minutes. Now add the almond milk and cook for a further 3-4 minutes or until the rice is cooked al dente.

Once cooked turn the heat off and incorporate the butter and fold through the Parmesan. Season with salt if required and put a lid on and let is stand for 3 minutes.

Portion risotto onto plates and garnish with almonds, marjoram and Parmesan.