Celeriac & Chestnut Risotto - FoodCycle
You don't have to add all the celeriac purée to the risotto. Add more or less depending on how strong you want the flavour to be.
Ingredients
- 280 g risotto rice
- 30 g parmesan/grana padano (grated)
- 40 g onion (finely chopped)
- 30 g unsalted butter
- 1 l vegetable stock
- 100 ml dry white wine
- 1 celeriac(s)
- 20 g toasted hazelnuts (chopped)
- 120 g chestnuts (peeled)
- 1 tsp rosemary (chopped)
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