Stews, Curries, Risotto & Pasta
Carrot & Celeriac Risotto with Mint-Hazelnut Pesto
Carrot & Celeriac Risotto with Mint-Hazelnut Pesto
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Recipe created by Izy Hossack - Check out her website for more great recipes: http://www.topwithcinnamon.com/
Ingredients
Mint-Hazelnut Pesto
- 25g Hazelnuts
- 20g Mint, leaves picked from the stems
- 20g Mixed leaves (e.g. spinach, rocket, kale)
- 80ml Olive oil
- Pinch of salt
- 1 Clove garlic
- Juice of 1/2 a lemon
Risotto
- 4 Large carrots, roughly chopped
- 1/2 a Medium celeriac, peeled & chopped into chunks
- 500ml Water
- 1 tbsp Olive oil
- 1/2 Red onion, finely chopped
- 250g Short grain brown rice
- 1 Vegetable stock cube
- 3 or 4 Small carrots, halved lengthways
- 1 tbsp Olive oil
- Salt
To Serve
- Juice of 1/4 a lemon
- 50g Feta cheese, crumbled
- Mint-hazelnut pesto (recipe follows)
Preparation
Mint-Hazelnut Pesto
- Place the hazelnuts into the Soup Maker Plus. Blend on setting 2 until fine and mealy.
- Add the rest of the ingredients and blend until smooth, adding a few tablespoons of water and scraping down the sides of the jug as needed.
- Transfer the pesto to a sealed container (can be refrigerated for up to 4 days if required).
Risotto
- Place the large carrots, celeriac and water into the Soup Maker Plus. Set the timer for 10 minutes on ‘HIGH’. Once cooked, strain (but reserve) most of the cooking liquid - leave about 100ml in the jug. Replace the lid and blend (on setting 2) the carrot & celeriac into a smooth puree. Pour the puree out into a bowl or jug and set aside.
- Rinse out the jug, then pour the olive oil into it along with the onion. Set the timer for 5 minutes on 'SAUTE', stirring occasionally. When there’s 1 minute left on the timer, add the rice and stir to coat with the oil and onions. Leave it for the last minute to toast the rice.
- Add the reserved cooking liquid (from the carrots and celeriac) and stock cube to the Soup Maker. Set the timer for 10 minutes on ‘HIGH’ - stirring occasionally.
- Pour the carrot-celeriac puree into the jug and set the timer for 30 minutes at ‘'SAUTE'. Stir frequently .
- Meanwhile, take the small carrots and toss them with the olive oil and a pinch of salt. Place onto a baking tray and roast in the oven at 180 C for 15 minutes.
- Serve the risotto hot with the pesto, crumbled feta and roasted carrots.