Ok it’s official. I have figured out how to make the absolute best grain free risotto.


I know in the past I said that this Lemon Risotto was good, and so was this mushroom risotto, but this recipe is truly next level deliciousness.


It turns out that the grain free risotto recipes I made in the past were all missing a secret ingredient….Celeriac (aka Celery root).


Who knew that this big bulbous ugly vegetable that I have been ignoring for years in the grocery store makes the absolute best replacement for arborio rice.


I have served this dish to quite a few healthy eating skeptics and they were all shocked at just how much it really does taste like risotto. When cooked correctly celeriac rice becomes deliciously creamy, but holds its shape without turning into mush, just like traditional rice.


For anyone starting a January diet and dreading endless salads and soups, you have to add this risotto to your list. This is the perfect example of a healthy dish, that doesn’t taste healthy.


I made this risotto with shredded kale, oven roasted butternut squash and bits of crunchy bacon. If you are vegan or vegetarian then you can easily skip the pancetta and use vegetable stock in place of chicken. The leftovers are also DELICIOUS and last for about 3 days in the fridge.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Celeriac Risotto with Butternut Squash & Kale

4.3 from 10 votes
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Ingredients

  • 3 cups cubed butternut squash
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 100 grams diced Pancetta or Bacon*
  • 1 large celery root celeriac, 4 cups celeriac rice
  • 2 cloves garlic minced
  • 1 large onion finely chopped
  • 3 cups kale shredded into small pieces
  • 1 cup chicken or vegetable broth
  • 1 cup unsweetened almond milk

Instructions

  • Preheat the oven to 175 degrees (350 degrees Fahrenheit)
  • Place the cubed butternut squash on a baking sheet and drizzle with 1 tbsp olive oil and salt. Bake in the oven for 20-25 minutes until the butternut squash is tender and golden in colour.
  • While the butternut squash is baking, peel the celeriac and cut it into chunks. Place the cut up celeriac into a food processor and pulse. The key is not to over blend, you want it to break down into small pieces about the size of rice.
  • In a large pot on medium heat add 1 tbsp olive oil and cook the pancetta until its crisp. Once cooked, remove it from the pot and set aside.
  • Add the garlic and onion to the pot and cook for approximately 5 minutes until the onion has softened. Add in the kale, riced celeriac, broth and almond milk and let cook for approximately 10 minutes until the liquid has evaporated and the celeriac is tender. Add in the pancetta and butternut squash 1-2 minutes before serving so that they become warm. Enjoy!

Notes

*Omit to make this vegan/vegetarian