Risotto with celeriac, carrot and sage

Name: risotto with celeriac, carrot and sage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g celeriac; 300 g fresh carrots; 1 lemon; 15 g fresh sage leaf; 150 g frozen garden peas; 2 toe garlic; 6 el traditional olive oil; 300 g risotto rice; 1 liter hot vegetable broth from tablet; 50 g grated young mature cheese organic; 15 g unsalted butter or margarine

Canned rice dish full of flavor with sage, lemon, garlic, carrot, celeriac, garden peas and mature cheese.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

Peel the celeriac. First cut into slices, then into strips of 2 cm and finally into slanted pieces of 1 cm.
Remove the roots and cut into 1 cm slanted pieces. Halve the lemon.
Put the celeriac, carrot and lemon in a large pan and add enough water that the vegetables are just below.
Tie the sage together with kitchen rope and put it in the pan. Boil the vegetables in 15 minutes until al dente. Cook the garden peas for the last 3 minutes.
In the meantime, finely chop the sage and the garlic.
Heat the oil in a thick-bottomed pan. Fry the chopped sage and garlic for 2 minutes. Fry the rice for 1 min.
Add a dash of stock and stir until it is absorbed. Then add another shoot. Continue until the risotto is done. This takes about 20 min.
In the meantime, pour the vegetables and take out the lemon and sage. Scoop the vegetables with the butter and cheese through the risotto.
Season with pepper and salt. Put the lid on the pan and let stand for 3 minutes, from the heat.
In the meantime, heat the rest of the oil and fry the remaining sage leaves in 3 min. Garnish the risotto with the fried sage.