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4.3 from 10 votes

Celeriac Risotto with Butternut Squash & Kale

Prep Time10 mins
Cook Time20 mins
Total Time45 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Vegan, Whole30
Servings: 4


  • 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


  • 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!


*Omit to make this vegan/vegetarian