Celery Root Risotto and Pesto

1. 1

   Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor.

2. 2

   Blend until leaves are minced.

3. 3

   Season pesto to taste with salt and pepper.

4. 4

   Peel celery roots.

5. 5

   Cut into 1/3-inch-thick slices.

6. 6

   Cut slices into enough 1/3-inch cubes to measure 2 cups.

7. 7

   Melt butter in heavy large saucepan over medium-low heat.

8. 8

   Stir in celery root cubes and leek.

9. 9

   Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes.

10. 10

    Mix in rice; stir 1 minute.

11. 11

    Add broth; increase heat and bring to boil.

12. 12

    Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes.

13. 13

    Mix in 3/4 cup cheese.

14. 14

    Season risotto to taste with salt and pepper.

15. 15

    Divide risotto between bowls; swirl some pesto on top.

16. 16

    Serve with remaining cheese and pesto.

No additional tips available.