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Celeriac Risotto with Roasted Mushrooms by Izy Hossack
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Celeriac Risotto with Crispy Mushrooms

Course Grain Mains
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Izy

Ingredients

For the puree:

  • 1 (about 500g/ 1 lb) celeriac

For the risotto:

  • 1 tbsp refined olive oil
  • 1 white or red onion , peeled, finely chopped
  • 300 g (1 1/2) cups Carnaroli or Arborio rice
  • 625 ml (2 1/2 cups) low salt vegetable stock
  • 125 ml (1/2 cup) white wine (or more vegetable stock)
  • 1 tbsp white miso
  • 2 tbsp mascarpone cheese , cream cheese or double cream (optional)

For the mushrooms:

  • 350 g (12.5 oz) mixed mushrooms (I like shiitake or chesnut)
  • 1 tsp garlic , finely minced
  • 4 sprigs of thyme , leaves picked
  • 1 tbsp refined olive oil
  • salt

To serve (optional):

  • grated Parmesan cheese
  • Pea shoots , fresh basil, rocket (arugula)

Instructions

Start on the puree:

  • Remove the tough base of the celeriac and peel away the outer skin. Cut into about 10 chunks.
  • Instant pot: place the celeriac and 125ml (1/2 cup) water in the instant pot. Close the lid to seal, make sure the steam vent is shut. Cook on manual mode on high pressure for 6 minutes. Quick release the steam and remove the lid.
  • On the stove: cover the celeriac with cold water in a smallish pot. Bring to the boil over a high heat on the stove then reduce to a simmer and let cook for 15 minutes or until a fork poked into it goes in easily.
  • Drain any liquid from the celeriac and either blend (you can use a hand blender, free standing blender or food processor for this) or mash with a potato masher until smooth.

For the risotto:

    Instant pot method:

    • Pour the oil into the metal bowl of the instant pot. Set to 'sautee' on 'medium'. Once the oil is hot, add the onion and cook for 5 minutes just to soften slightly. Add the rice and stir, cooking for a few minutes to warm the rice through.
    • In a jug, mix the vegetable stock, white wine and miso. Try to break up the miso as much as you can - using a small whisk or fork helps here.
    • Pour the contents of the jug into the bowl of the instant pot. Close the lid to seal, make sure the steam vent is shut. Cook on manual mode on 'high pressure' for 15 minutes. Quick release the steam and remove the lid. Stir in the celeriac puree and mascarpone, then taste and season with salt if needed before serving.

    Stovetop method:

    • Pour the oil into a large pot (I actually quite like using a wok here) and set over a medium heat on the stove. Once hot, add the onions and cook for 5 minutes just to soften slightly. Add the rice and stir, cooking for a few minutes to warm the rice through.
    • In a jug, mix the vegetable stock, white wine and miso. Try to break up the miso as much as you can - using a small whisk or fork helps here.
    • Pour a ladleful (about 1/2 a cup) of the liquid ingredients into the pot. Turn the heat down to medium-low and stir until the liquid has all been absorbed by the rice. Keep doing this, gradually adding the liquid and stirring the risotto pretty much constantly until all the liquid is used up. This should take about 30-40 minutes. Taste the rice to check it is done then stir in the celeriac puree and mascarpone. Taste and season with salt if needed before serving.

    For the mushrooms:

    • Preheat the oven to 180°C (350°F)
    • Cut any large mushrooms in half so they're all pretty equal in size. Toss onto the tray along with the garlic, thyme and a pinch of salt. Use your hands to mix it all together on the tray to spread the garlic around.
    • Roast for 15-20 minutes while the risotto is cooking. The mushrooms will shrink down and become chewy and crisp in some spots.

    Serve it up:

    • Divide the risotto between 4 bowls. Top with the roasted mushrooms and some grated parmesan if you fancy! I also sprinkled on some pea shoots for colour but I think fresh basil or rocket (arugula) would be great here too.

    Notes

    To make this vegan: use a vegan white wine + Instead of mascarpone, use a vegan cream/vegan cream cheese (or if you're in Europe, use Oatly's oat creme fraiche!). Serve with a sprinkling of nutritional yeast and flaky salt instead of Parmesan cheese.