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Asparagus Celeriac Risotto with Pickled Shallots

Asparagus Celeriac Risotto with Pickled Shallots

This Asparagus Celeriac Risotto features silky grains of arborio rice coated in a celeriac goat cheese mash, studded with asparagus spears, and topped with pickled shallots and microgreens.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Pickled Shallots
  • 4 shallots cut into thin wedges
  • ½ cup red wine vinegar
  • 2 tsp granulated sugar
  • ½ tsp salt
Asparagus Celeriac Risotto
  • 1 bulb celeriac skin removed, cut into chunks
  • 1 bunch asparagus ends removed, cut into thirds
  • 7 cups vegetable stock
  • 140g (5oz) goat cheese
  • 2 tbsp olive oil
  • 4 shallots cut into half-moons
  • 1½ cups arborio rice
  • ½ cup dry vermouth
  • 1 batch pickled shallots see above
  • ½ cup mixed microgreens for sprinkling
  • fresh ground pepper for sprinkling

Equipment

  • 1 Large pot
  • 1 Large Cast Iron Skillet

Method
 

For the Shallots
  1. Place the shallots in a bowl and cover them with the vinegar. Add the salt and sugar and give them a quick stir. Cover and set aside to pickle at room temperature while you prepare the risotto.
    4 shallots, ½ cup red wine vinegar, 2 tsp granulated sugar, ½ tsp salt
For the Risotto
  1. Pour the stock into a large pot. Add the asparagus ends and the celeriac. Place the pot over high heat and bring it to a boil. Reduce to a simmer and cook until the celeriac is fork tender. About 15 minutes.
    1 bulb celeriac, 1 bunch asparagus, 7 cups vegetable stock
  2. Take the celeriac out of the stock and transfer it to a bowl. Leave the stock simmering with the asparagus ends. Add the goat cheese to the bowl and mash together with the celeriac until smooth. Set the mixture aside.
    140g (5oz) goat cheese
  3. Pour the olive oil into a large cast iron skillet over medium heat. Once the oil is shimmering, add the shallots and a generous pinch of salt. Sauté until just translucent.
    2 tbsp olive oil, 4 shallots
  4. Pour the rice into the skillet and toast until it emits a nutty aroma and begins to crackle. Pour in the vermouth and stir until the liquid disappears. Add two ladlesful of the stock and simmer until the liquid is absorbed, stirring frequently. Repeat with the remaining stock.
    1½ cups arborio rice, ½ cup dry vermouth
  5. When almost all of the stock is fully integrated, add the asparagus along with the last of the stock. Stir until the asparagus is tender with a slight bite and it turns a brighter shade of green.
  6. Add the celeriac mixture and stir until heated through. Spoon the risotto into bowls and top with the pickled shallots, microgreens, and fresh ground pepper. Serve immediately.
    1 batch pickled shallots, ½ cup mixed microgreens, fresh ground pepper