Celeriac and Lemon Risotto

Here is my first Improv Challenge recipe. It would serve at least 4 as a main and 6 or more as a starter (as it is quite rich)



Splash of olive oil

Knob of butter

1 onion, chopped

4 rashers of bacon, chopped

half a large celeriac chopped into 1cm dice

1 cup risotto rice

Small glass of wine

About 1 and half pints of vegetable stock

Zest and juice of 1 lemon

150ml (about half a cup) of sour cream

1 cup grana padano (or other cheese), grated finely


1. Heat the oil and butter in a large pan over a low to medium flame and cook the onion for 5-10 minutes without colouring it.

2. Add the bacon and then the celeriac and cook for a few more minutes.

3. Add the rice and cook for a few more minutes before adding the glass of wine. When the wine has been absorbed add the lemon zest and then start adding the hot stock bit by bit until it is all absorbed and/or the rice is soft (you need to taste a bit or try to squash it on the back of a spoon)

4. When the rice is cooked and most of the stock is gone, stir in the lemon juice, sour cream and grated cheese.

5. Serve hot and enjoy!



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