Celeriac and Chicken Risotto
In need of a winter warmer that elevates a simple root vegetable and makes use of leftover roast chicken? Then you’re in the right place. With little effort, you can transform the gnarly celeriac into an elegant and hearty dinner dish. With the added bonus of also using up the remainders of your Sunday roast chicken.
Servings: 2
Calories: 886kcal
Equipment
- 1 medium hob-proof casserole dish
Ingredients
- 2 tbsp of olive oil
- 1/2 celeriac peeled and diced into 1cm cubes
- 1 onion finely chopped
- 1 clove garlic crushed
- 150 g risotto rice arborio works well
- 600 ml chicken stock ideally freshly made from the roast chicken - see notes
- 250 g leftover roast chicken or you can always cook some chicken breast that has been pre-cooked or roasted in the oven.
- 1/2 lemon zest and juiced
- 100 g baby spinach
- 30 g parmesan finely grated
- 1 tbsp fresh sage finely chopped
Instructions
- Using a medium casserole dish (lid not required) heat 1 tablespoon of olive oil over medium heat. Add the diced celeriac and brown, moving around the dish for around 10 minutes until coloured on all sides, and it has just a little resistance when you stick a knife into the centre. Remove to a plate lined with kitchen paper.
- Put the stock in a saucepan and warm through gently.
- Using the same casserole dish as you did for the celeriac, heat the second tablespoon of olive oil and add in the onion and cook for 6-8 minutes until softened. Next add the garlic for one minute, and finally the risotto rice. Stir to coat the rice in the oil until translucent around the edges. This should take no more than 3-4 minutes.
- Add in a ladle of stock, gently stirring regularly until the liquid is more or less absorbed. Then add more stock until you only have roughly 100ml remaining. This should take around 15 minutes.
- Add to the dish the chicken, the zest and juice of the lemon, along with the spinach and 20g of the parmesan. Stir this into the rice and add the remaining 100ml stock and season with freshly ground pepper and a little salt (remember the stock will have some salt already and parmesan is a little salty).
- After 5 minutes, the chicken should be thoroughly warmed through, and the rice will have absorbed all the fluid. If it is getting too dry, add a small amount of boiling water.
- Serve in wide bowls with a sprinkling of sage and the remaining parmesan on the side.
Notes
- If you are only using half the celeriac, and not doubling up the recipe to 4 persons, then you can always cook the celeriac in the pan and freeze the remaining half. Thawed, this is a great addition to a winter salad, or if you wish to do the risotto another day.
- I have used fresh homemade chicken stock, but shop bought stock is absolutely fine as well.
Nutrition
Calories: 886kcal | Carbohydrates: 96g | Protein: 54g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 113mg | Sodium: 975mg | Potassium: 1580mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4873IU | Vitamin C: 47mg | Calcium: 366mg | Iron: 9mg