We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Creamy Chanterelle and Celery Root Risotto with Toasted Hazelnuts
Creamy Chanterelle and Celery Root Risotto with Toasted Hazelnuts

Creamy Chanterelle and Celery Root Risotto with Toasted Hazelnuts
A sophisticated vegetarian risotto featuring seasonal winter vegetables and a nutty hazelnut topping.
Creamy Chanterelle and Celery Root Risotto with Toasted Hazelnuts

To provide a balanced meal with sufficient carbohydrates, protein, and vegetables to support overall daily nutritional requirements, incorporating seasonal ingredients.

Ingredients:
1
Servings
  • 150
    g
     Arborio rice
  • 100
    g
     Celery root
  • 80
    g
     Chanterelle mushrooms
  • 600
    ml
     Vegetable broth
  • 50
    ml
     White wine
  • 2
    item
     Shallots
  • 2
    clove
     Garlic
  • 20
    g
     Parmesan cheese
  • 30
    g
     Hazelnuts
  • 10
    g
     Butter
  • 5
    ml
     Olive oil
  • 1
    tbsp
     Fresh thyme
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Creamy Chanterelle and Celery Root Risotto with Toasted Hazelnuts
Instructions:
  1. Finely dice the shallots and celery root. Mince the garlic. Sauté the shallots in olive oil until softened.
  2. Add the celery root and garlic and cook for another 5 minutes.
  3. Stir in the Arborio rice for 1 minute. Add white wine and cook until absorbed.
  4. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next. This process will take about 20 minutes.
  5. Add the chanterelle mushrooms during the last 10 minutes of cooking.
  6. Stir in the butter, thyme and most of the Parmesan cheese. Season with salt and pepper to taste.
  7. Serve the risotto immediately, garnished with toasted hazelnuts and a final sprinkle of Parmesan cheese.
Nutrition Per Serving 1100 g Per 100g
Energy 1097.2 kcal 100 kcal
Protein 29 g 2.6 g
Fibre 7.8 g 0.7 g
Salt 0.9 g 0.1 g
Sugar 5.4 g 0.5 g
Carbohydrates 140.3 g 12.8 g
Fat 39.1 g 3.6 g
Environmental Per Serving 1100 g Per 100g
CO2 3 kg 0.3 kg
Water 6 l 0.5 l
  • 150
    g
     Arborio rice
  • 100
    g
     Celery root
  • 80
    g
     Chanterelle mushrooms
  • 600
    ml
     Vegetable broth
  • 50
    ml
     White wine
  • 2
    item
     Shallots
  • 2
    clove
     Garlic
  • 20
    g
     Parmesan cheese
  • 30
    g
     Hazelnuts
  • 10
    g
     Butter
  • 5
    ml
     Olive oil
  • 1
    tbsp
     Fresh thyme
1
Servings
0

Finely dice the shallots and celery root. Mince the garlic. Sauté the shallots in olive oil until softened.

Add the celery root and garlic and cook for another 5 minutes.

Stir in the Arborio rice for 1 minute. Add white wine and cook until absorbed.

Gradually add warm vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next. This process will take about 20 minutes.

Add the chanterelle mushrooms during the last 10 minutes of cooking.

Stir in the butter, thyme and most of the Parmesan cheese. Season with salt and pepper to taste.

Serve the risotto immediately, garnished with toasted hazelnuts and a final sprinkle of Parmesan cheese.

Contact About
Privacy Policy Terms of Service Sitemap