1/2 a Medium celeriac, peeled & chopped into chunks
1 tbsp Olive oil
1/2 Red onion, finely chopped
250g Short grain brown rice
1 Vegetable stock cube
3 or 4 Small carrots, halved lengthways
1 tbsp Olive oil
Juice of 1/4 a lemon
50g Feta cheese, crumbled
Mint-hazelnut pesto (recipe follows)
Place the hazelnuts into the Soup Maker Plus. Blend on setting 2 until fine and mealy.
Add the rest of the ingredients and blend until smooth, adding a few tablespoons of water and scraping down the sides of the jug as needed.
Transfer the pesto to a sealed container (can be refrigerated for up to 4 days if required).
Place the large carrots, celeriac and water into the Soup Maker Plus. Set the timer for 10 minutes on ‘HIGH’. Once cooked, strain (but reserve) most of the cooking liquid - leave about 100ml in the jug. Replace the lid and blend (on setting 2) the carrot & celeriac into a smooth puree. Pour the puree out into a bowl or jug and set aside.
Rinse out the jug, then pour the olive oil into it along with the onion. Set the timer for 5 minutes on 'SAUTE', stirring occasionally. When there’s 1 minute left on the timer, add the rice and stir to coat with the oil and onions. Leave it for the last minute to toast the rice.
Add the reserved cooking liquid (from the carrots and celeriac) and stock cube to the Soup Maker. Set the timer for 10 minutes on ‘HIGH’ - stirring occasionally.
Pour the carrot-celeriac puree into the jug and set the timer for 30 minutes at ‘'SAUTE'. Stir frequently .
Meanwhile, take the small carrots and toss them with the olive oil and a pinch of salt. Place onto a baking tray and roast in the oven at 180 C for 15 minutes.
Serve the risotto hot with the pesto, crumbled feta and roasted carrots.