Risotto with peas, winter carrots, celeriac and smoked sausage

Name: risotto with peas, winter carrots, celeriac and smoked sausage
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 celeriac; 250 g winter carrot; 2 Red onion; 1 liter tap water; 1 chicken broth tablet; 2 el traditional olive oil; 300 g risotto rice; 100 ml dry white wine; 250 g low fat smoked sausage; 300 g frozen garden peas

Risotto with winter carrot, red onion, low-fat smoked sausage and garden peas.

Ingredients

Directions

Peel and cut the celeriac into cubes of 1 x 1 cm (brunoise). Halve the root in length and cut into ½ cm slices. Cut the onions.
Bring the water with the bouillon tablet to the boil and keep warm on low heat.
Heat the oil in a thick-bottomed pan and fry the onion for 2 minutes on low heat.
Turn the heat to medium, add the carrot and celeriac to the onion and cook for 2 minutes.
Add the rice and cook for 3 minutes until the grains are glassy. Extinguish with the wine and stir until almost completely absorbed.
Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente.
This takes about 20 minutes. Add the sausage and peas after 15 minutes. Season with pepper and salt.