Celery Root Risotto and Pesto

• 2 medium celery roots (celeriac) with leafy tops
• 1/4 cup olive oil
• 3 tablespoons butter
• 1 1/2 cups chopped leek (white and pale green parts only)
• 3/4 cup arborio or medium-grain white rice
• 3 cups (about) low-salt chicken broth
• 1 cup grated Parmesan cheese, divided

1. Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor.
2. Blend until leaves are minced.
3. Season pesto to taste with salt and pepper.
4. Peel celery roots.
5. Cut into 1/3-inch-thick slices.
6. Cut slices into enough 1/3-inch cubes to measure 2 cups.
7. Melt butter in heavy large saucepan over medium-low heat.
8. Stir in celery root cubes and leek.
9. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes.
10. Mix in rice; stir 1 minute.
11. Add broth; increase heat and bring to boil.
12. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes.
13. Mix in 3/4 cup cheese.
14. Season risotto to taste with salt and pepper.
15. Divide risotto between bowls; swirl some pesto on top.
16. Serve with remaining cheese and pesto.

celery roots, olive oil, butter, arborio, chicken broth, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/celery-root-risotto-and-pesto-231294 (may not work)