g ltrs Country Range Chicken or Vegetable Bouillon (made up)
g Country Range Plain Flour
g Country Range Plain Flour
ml celeriac, peeled and diced
g double cream
g risotto rice
g medium onion, peeled and chopped
g medium leek, peeled and chopped salt and pepper to taste
1
Step 1
Place the butter into a large pan and melt. Add the onion, leek, salt and pepper and sweat for 4-5 minutes until the vegetables are soft and translucent.
2
Step 2
Add the celeriac and flour and mix for 3-4 minutes.
3
Step 3
Add the stock and bring to the boil. Then add the risotto rice and cook for 20-25 minutes on a gentle heat.
4
Step 4
Finally, add the double cream then remove from the heat. Blend until smooth in a liquidiser then return to the pan, heat and serve.
Ingredients
2 g ltrs Country Range Chicken or Vegetable Bouillon (made up)
25 g Country Range Plain Flour
75 g Country Range Plain Flour
500 ml celeriac, peeled and diced
500 g double cream
25 g risotto rice
1 g medium onion, peeled and chopped
1 g medium leek, peeled and chopped salt and pepper to taste