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