Inspiration

For the pesto:

3 cloves of garlic
100ml olive oil (plus extra to store)
100g pine nuts, toasted
25g basil
80g kale
A pinch of salt and pepper

For the risotto:

700g celeriac (two small or one large), peeled
1 white onion, finely chopped
3 cloves of garlic, finely chopped
350g risotto rice
125ml dry white wine
900ml hot vegetable stock
80g parmesan (or a vegetarian/vegan alternative)
1 lemon
Olive oil
Salt and pepper

1. Start with the pesto. Gently fry the whole garlic cloves in a tablespoon of the oil until they begin to brown. Blend the cloves and garlicky oil, along with all the other pesto ingredients, until smooth, drizzling in a little water if needed. Check the seasoning and transfer to a bowl or jar, then top with enough oil to cover before storing in the fridge for up to five days.
2. Preheat your oven to 180°C. Chop three quarters of the celeriac into one-inch cubes. Tip onto a baking tray, drizzle with a little olive oil and a pinch of salt and pepper, and place into the preheated oven (no need to set a timer just yet).
3. Heat a tablespoon of olive oil in an oven-proof pan then add the onion and garlic along with a pinch of salt. Cook for a couple of minutes until the onion softens. Add the risotto rice followed by the white wine and, once that’s absorbed, all the stock. Stir, cover and bake in the oven alongside the celeriac for 25 minutes.
4. Take the remaining celeriac and, using a vegetable peeler, cut it into thick ribbons. Heat a couple of tablespoons of olive oil in a pan and fry the ribbons until they turn golden brown. Place on a kitchen towel and sprinkle with a little sea salt.
5. Once cooked, stir together the risotto, roasted celeriac, parmesan, black pepper, salt and the zest and juice of the lemon. Loosen with about 100ml of hot water and check the seasoning. Spoon teaspoons of the kale pesto over the top then add the crispy celeriac ribbons and a drizzle of olive oil.