What to do with celeriac? Try this risotto

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Step 1

Serves 4-6

Step 2

Scrub the celeriac under the tap, scraping out any soil from the root using a paring knife. Dice into cubes and put in a saucepan with the chestnuts, the whole garlic cloves, the thyme or rosemary leaves, if using, and the bay leaves. Add water to cover, pop on the lid and bring to a boil. Turn down to a simmer, cook for 20 minutes, until the celeriac is fork-tender, then drain the stock into a bowl.

Step 3

Put the celeriac in a blender or food processor, then stir in the tahini and lemon juice, and the miso and nutritional yeast, if using, and set aside.

Step 4

Put the olive oil in a heavy-based pan on a medium heat, then add the onion, leek tops and the two finely chopped garlic cloves and fry gently, stirring, for five minutes. Add the rice, cook, stirring, for two minutes, then pour in the wine and bring to a fierce boil, still stirring. Add the reserved celeriac stock to cover, then simmer, stirring regularly and adding more stock as required, for 35 minutes, until the rice is al dente. Stir in the celeriac puree, season to taste and serve topped with a swirl of olive oil, some grated chestnut and the lemon zest.