Dairy-free celeriac risotto with roasted hazelnuts and veg

Serves 4

60g raw cashews, 1 medium onion, finely diced

1 garlic clove, crushed, 3 tbsp olive oil

300g risotto rice, 200g celeriac, peeled and grated

200ml white wine, 50ml apple juice

2 tbsp bouillon powder, or 1 vegetable stock cube

1 litre boiling water, ½ tsp ground nutmeg

2 medium courgettes, chopped in half lengthways and cut into slices 5mm thick

150g frozen peas, 45g hazelnuts, ½ tsp salt

1 Place the cashews in a bowl and cover with water. Soak for at least an hour.

2 Gently fry the onions and garlic in 2 tbsp olive oil in a large heavy‑bottomed saucepan until they go soft, but not brown.

3 Add the rice and stir. After a minute, add the grated celeriac, the wine and apple juice. Mix the bouillon powder or stock cube with the water in a jug and pour about half into the rice.

4 Give everything a quick stir, then pop on a lid and let it simmer gently over a medium heat for about 8 minutes while the liquid is absorbed.

5 Meanwhile, make the cashew cream. Drain the cashews and place in a small food processor with 100ml fresh water. Blend for a couple of minutes until you have a smooth white liquid.

6 Take a look at your rice. Once the liquid is nearly gone, pour in the rest of the stock and the nutmeg. Keep stirring. After a minute or so, tip in the cashew cream, the courgettes and the peas. Simmer for a further 8‑10 minutes with the lid off, stirring occasionally, until the rice is tender and the courgettes are just cooked. Season as necessary.

7 Roughly chop the hazelnuts. Fry with 1 tbsp olive oil and the salt for about a minute until nearly blackened. Spoon on top of each portion of risotto and serve.


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