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Vegan Waldorf Risotto

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Ingredients

Adjust Servings:
320g Carnaroli Rice Wholegrain or white
2 Apple Small organic apples approx 150g each
150g Celeriac Cubed
10g White Spring Onion
1 Garlic Clove Peeled
1 Bayleaf
3l Vegetable Stock
30g Extra Virgin Olive Oil
1/2 Lemon
16 Crushed Walnut Kernels
Coarse Salt

Vegan Waldorf Risotto

Features:
  • Gluten Free
  • Vegetarian
  • Serves 4
  • Medium

Ingredients

Directions

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Celeriac, apple and walnut risotto with lemon is a vegan, gluten-free recipe, inspired by the famous Waldorf salad. Ultra-simple to prepare, light and really creamy, it is one of my favourite risotto dishes!

This delicious recipe is by Francesca Bettoni, find her on Instagram at @beautyfoodblog

Steps

1
Done

Heat 10g extra virgin olive oil in a saucepan, with the crushed spring onion and garlic.

2
Done

Add 100g of celeriac, cut into small cubes, and brown for 2-3 minutes.

3
Done

Pour the stock to cover, and leave to simmer for 5-8 minutes, until the celeriac is cooked.

4
Done

Blend with a hand blender to produce a uniform, creamy consistency.

5
Done

Set the mixture aside for the time being.

6
Done

For the apple extract (prepare when ready to use): Wash and cut the apples into wedges. Remove the core and seeds. Put the apple pieces into the juicer to extract the juice. (Do not throw away the residue!) It should produce around 100-120 ml of juice.

7
Done

In a casserole, toast the rice with the salt.

8
Done

When the rice is too hot to handle, pour in the apple extract. Mix until the rice is no longer sticking to the bottom of the pan.

9
Done

Add the bayleaf and add ladles of the boiling stock one at a time until the rice is covered with stock.

10
Done

When half-cooked, add the celeriac cream and the remaining 50g of celeriac cut into tiny cubes.

11
Done

When it is finally cooked (al dente) add the lemon rind and half the walnut kernels together.

12
Done

Turn off the heat, add the remaining extra virgin olive oil and mix. Taste and add salt if necessary.

13
Done

Remove the bayleaf and serve immediately, decorated with the remaining walnut kernels and lemon rind.

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