Weight-loss risotto

This svelte up­grade on an in­dul­gent sta­ple packs flavour without pil­ing on the pounds

Runner's World (UK) - - Flexible Eating - BY NI­CHOLAS BALFE OF SA­LON

Cele­riac and al­mond risotto SERVES 4 IN­GRE­DI­ENTS

1 cele­riac, peeled 2 ba­nana shal­lots 2 cel­ery sticks 1 leek 4 gar­lic cloves 10 sprigs fresh thyme leaves Rape­seed oil – a good glug ½ glass white ver­mouth Grated nut­meg 500ml veg stock 250ml al­mond milk (unsweet­ened)

100g cashew nut cheese (£6.36 for 150g, yum­bles. com)

• Hand­ful toasted al­monds, skin on

• Hand­ful chervil, chopped

METHOD

1 Balfe’s dish doesn’t scrimp on flavour while keep­ing the calo­rie and carb count low – cele­riac con­tains just 12g carbs per serv­ing, says Sex­ton, com­pared with the 60g in a por­tion of risotto rice. First, build your base by finely chop­ping the shal­lots, cel­ery, leek, gar­lic and thyme. Sweat over a medium heat with the oil, stir­ring so that noth­ing sticks.

2 Slice the cele­riac and ei­ther pulse it in a food pro­ces­sor or grate it to form rice-like pieces. Add this to the pan with the risotto base, along with the ver­mouth and nut­meg. When the cele­riac be­gins to soften, add the stock a la­dle at a time, stir­ring as you go. Round out the flavour with a touch of al­mond milk and cook un­til all the liq­uid has been ab­sorbed.

3 If you’re go­ing fully ve­gan, nut or soy cheeses are an ef­fec­tive re­place­ment with fewer calo­ries and more fi­bre than dairy; the new­est of­fer­ings even melt, so crum­ble or grate it into the dish. Top with al­monds and sea­son.

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