Celeriac Risotto with Pork Sausage and Shallot-blueberry sauce

Celeriac Risotto with Pork Sausage and Shallot-blueberry sauce

with pecorino

Tags:
Extra Veggies
Allergens:
Celery
Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

½ piece

Celeriac

(Contains Celery)

75 g

Risotto rice

½ piece

Garlic

2 piece

Pork sausage with tomato & rosemary

(May be present Soy, Gluten, Egg, Mustard, Celery)

1 piece

Shallot

5 g

Fresh curly parsley

(May be present Celery)

10 g

Grated Pecorino DOP

(Contains Milk)

7.5 g

Blueberry jam

(May be present Peanuts, Tree nuts)

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

¼ tablespoon

Olive oil

½ tablespoon

White balsamic vinegar

1 teaspoon

[Plant-based] butter

250 milliliters

Boiled water

¼ piece

Low sodium chicken stock cube

20 milliliters

Water for the sauce

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3286 kJ
Calories785 kcal
Fat30.3 g
Saturated Fat12.2 g
Carbohydrate86.9 g
Sugar10.7 g
Dietary Fiber15.4 g
Protein32.6 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet with Baking Paper
Pan with Lid
Small sauce pan

Cooking Steps

1

Preheat the oven to 200°C and prepare the boiled water. Crush or mince the garlic. Cut open the sausage and squeeze the meat out of the skin and transfer to a bowl. 

2

Peel the celeriac and cut it into small cubes. Transfer the celeriac to a parchment-lined baking sheet, drizzle the olive oil over it, add the Sicilian herbs and toss well to coat. Roast in the oven for 20 - 25 minutes.

Did you know...celeriac contains more fibre than most other vegetables, with at least 4.9g of fibre per 100g. Fibre is important for gut health and helps you feel more satiated.

3

Heat half of the butter in a pot or sauce pan and fry the garlic and sausage meat for 3 minutes over medium-high heat. Then deglaze with the white balsamic vinegar. Stir in the risotto rice, and toast the grains for 1 minute. Crumble in the stock cube and pour in a third of the boiled water and allow it to slowly incorporate, stirring regularly.

4

Repeat with the rest of the boiled water, adding it in two more batches. The risotto is done when the grains are soft on the outside but still al dente. This should take around 20 - 25 minutes. Add a splash of extra water if you would prefer the risotto to be less al dente.

5

Meanwhile, cut the shallot into rings. In a small saucepan, melt the rest of butter and fry the shallots over medium high heat for 2 - 3 minutes. Deglaze with the black balsamic vinegar and stir in the water (see pantry for amount) and the blueberry jam. Mix well to combine, then allow to simmer gently over medium heat until serving. Transfer half of the celeriac to tall container, mix with an immersion blender.

6

Finely chop the parsley. Stir in the celeriac puree, and the grated cheese, then season to taste with salt and pepper. Serve the risotto on deep plates Top with the celeriac cubes and drizzle the shallot sauce on top. Garnish with the parsley.