Celeriac And Almond Risotto
INGREDIENTS SERVES 4
• A CELERIAC, PEELED • SHALLOTS, 2 • CELERY, 2 STICKS • A LEEK • GARLIC, 4 CLOVES • FRESH THYME LEAVES, 10 SPRIGS • CANOLA OIL, DRIZZLE • WHITE VERMOUTH, ½ GLASS • NUTMEG, A FEW GRATINGS • VEGETABLE STOCK, 500ML • UNSWEETENED ALMOND MILK, 250ML • CASHEW NUT CHEESE, 100G • TOASTED ALMONDS, HANDFUL, SKIN ON • CHERVIL, HANDFUL, CHOPPED 1/ It might not be risotto like mama used to make, but Balfe’s dish offers a light, flavoursome alternative. It’s one step closer to paleo, too – celeriac contains just 12g of carbohydrates per serving, says Sexton, compared to 60g in a portion of risotto rice. Finely chop the shallots, celery, leek, garlic and thyme. Sweat over a medium heat in…