Ingredients
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320g Carnaroli ricewholegrain or white
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2 applessmall organic apples (around 150-160g each)
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150g celeriaccubed
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10g white spring onion
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1 garlic clovepeeled
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1 bayleaf
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3l vegetable stockunsalted, or else use water
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30g extra virgin olive oil
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1/2 organic lemongrated rind
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16 crushed walnut kernels
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coarse saltto taste
Directions
Celeriac, apple and walnut risotto with lemon is a vegan, gluten-free recipe, inspired by the famous Waldorf salad. Ultra-simple to prepare, light and really creamy, it is one of my favourite risotto dishes!
Ingredients
| 320g Carnaroli rice | |
| 2 apples | |
| 150g celeriac | |
| 10g white spring onion | |
| 1 garlic clove | |
| 1 bayleaf | |
| 3l vegetable stock | |
| 30g extra virgin olive oil | |
| 1/2 organic lemon | |
| 16 crushed walnut kernels | |
| coarse salt |
Steps
|
1
|
Heat 10g extra virgin olive oil in a saucepan, with the crushed spring onion and garlic. |
|
2
|
Add 100g of celeriac, cut into small cubes, and brown for 2-3 minutes. |
|
3
|
Pour the stock to cover, and leave to simmer for 5-8 minutes, until the celeriac is cooked. |
|
4
|
Blend with a hand blender to produce a uniform, creamy consistency. |
|
5
|
Set the mixture aside for the time being. |
|
6
|
For the apple extract (prepare when ready to use): Wash and cut the apples into wedges. Remove the core and seeds. Put the apple pieces into the juicer to extract the juice. (Do not throw away the residue!) It should produce around 100-120 ml of juice. |
|
7
|
In a casserole, toast the rice with the salt. |
|
8
|
When the rice is too hot to handle, pour in the apple extract. Mix until the rice is no longer sticking to the bottom of the pan. |
|
9
|
Add the bayleaf and add ladles of the boiling stock one at a time until the rice is covered with stock. |
|
10
|
When half-cooked, add the celeriac cream and the remaining 50g of celeriac cut into tiny cubes. |
|
11
|
When it is finally cooked (al dente) add the lemon rind and half the walnut kernels together. |
|
12
|
Turn off the heat, add the remaining extra virgin olive oil and mix. Taste and add salt if necessary. |
|
13
|
Remove the bayleaf and serve at once, decorated with the remaining walnut kernels and lemon rind. |
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