Wild rice risotto recipe

Prep time: 40 min

Cook time: 65 min

Serves: 4


1 package or 220 g Wild Origins wild rice
2 L water + 1 L water
1 large yellow onion
1 small celery root
100 g butter
20 g fresh chives
1 lemon freshly squeezed
50 g grated parmesan cheese
50ml extra virgin olive oil
200 ml dry white wine
1 carrot
salt + pepper


Begin by bringing two litres of water to a boil and lightly season with a pinch of salt. Once boiling add the wild rice and simmer for 45 minutes. Drain off any excess liquid and add it to a separate pot. Transfer the rice to a sheet or baking pan to cool at room temperature. In this pot with the cooking liquid add the remaining 1L of water, peel and chop half of the onion, carrot and celery stalks. You can also peel the celery root and use any parmesan rinds you may have to add to the pot as well. Bring to a simmer and cook for 1 hour to produce a tasty vegetable stock.

Using the peeled celery root thinly slice and cook with 50g of butter, 100 ml of the vegetable stock and a lid. Once tender transfer the celery root to a blender with any remaining liquid and begin to puree. If you need to you can add more vegetable stock so the puree isn’t too thick and blends easily. Set the puree aside to finish the risotto.

Finely mince the second half of the onion and sauté over medium heat with olive oil in a large skillet and a pinch of salt. Once the onion is sweat and translucent deglaze with the white wine. Then proceed to add the cooked rice and a ladle of vegetable broth. bring to a boil, add a few more labels of broth and cook until almost no liquid remains. Finish the dish with the remaining butter, parmesan, chives, lemon juice and celery root puree. Adjust seasoning with salt and pepper. Serve immediately