Celeriac Sage Hazelnut Risotto

This risotto is nutty, creamy and full of flavours! Ready in 30 minutes, enjoy the nuttiness of celeriac and fresh flavours of zested lemon. This is the perfect spring bowlful.


  • No celeriac? Use parsnip or Jerusalem artichoke instead. 
  • No onion? Use shallots instead. 
  • No spring onions? Try with parsley instead.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


½ Celeriac (peeled and cubed)

1 Onion (chopped )

2 Garlic cloves (chopped )

Olive oil

Unsalted butter

100 g Risotto rice

550 ml Vegetable stock

5 tbsp Parmesan (grated )

1 Lemon (zested and juiced )

2 Spring onions (sliced )

10 Sage leaves (roughly sliced )

16 Hazelnuts

Salt & pepper


  1. Place a frying pan over a medium heat. Add two tablespoons of olive oil and sauté the celeriac for 10 minutes, or until golden and tender. Remove from the pan to a plate and set aside.
  2. Add one tablespoon of olive oil and butter to the same pan and place back onto a medium heat. Add the onion, garlic, and risotto rice. Mix well to coat and cook for 2 minutes.
  3. Pour in a quarter of the vegetable stock. Simmer the rice, stirring often, until the rice has absorbed almost all the liquid. Keep on adding stock until the rice is cooked.
  4. Now add the celeriac back into the pan, along with the sage, spring onions, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper, then divide onto plates and serve topped with hazelnuts.
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How to store

Let cool, cover and store in the fridge for up to 3 days. To reheat, place in a pan along with a good splash of water and cook for 5 minutes, until hot.