celery-root-risotto-and-pesto-231294.json

{
    "directions": [
        "Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.",
        "Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.",
        "Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto."
    ],
    "ingredients": [
        "2 medium celery roots (celeriac) with leafy tops",
        "1/4 cup olive oil",
        "3 tablespoons butter",
        "1 1/2 cups chopped leek (white and pale green parts only)",
        "3/4 cup arborio or medium-grain white rice",
        "3 cups (about) low-salt chicken broth",
        "1 cup grated Parmesan cheese, divided"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Herb",
        "Rice",
        "Vegetable",
        "Side",
        "Valentine's Day",
        "Quick & Easy",
        "Parmesan",
        "Leek",
        "Fall",
        "Winter",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Celery Root Risotto and Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/celery-root-risotto-and-pesto-231294"
}