Creamy rice with roasted celeriac, sautéed green beans, and light lemon-tarragon ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the celeriac with 1 tablespoon olive oil, a pinch of salt, and some pepper. Spread on a tray and roast for 20 to 22 minutes, stirring halfway through, until tender and lightly golden.

2. 2

   While the celeriac roasts, keep the vegetable broth warm over low heat in a saucepan, without letting it boil aggressively.

3. 3

   In a small bowl, mix the ricotta with the lemon zest, lemon juice, and half of the chopped tarragon. Stir until smooth and light, then set aside.

4. 4

   Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add the green beans with a pinch of salt and sauté for 4 to 5 minutes until tender but still vibrant. Remove and set aside.

5. 5

   In a wide pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 30 seconds more.

6. 6

   Add the rice and toast it for 1 to 2 minutes, stirring, until the grains are well coated and slightly translucent at the edges.

7. 7

   Pour in the white wine and cook, stirring, until it has almost completely evaporated.

8. 8

   Add one ladle of hot broth and cook over medium heat, stirring often. When the liquid is almost absorbed, add more broth. Repeat for 16 to 18 minutes.

9. 9

   Halfway through cooking the rice, fold in three-quarters of the roasted celeriac. Keep adding broth and stirring until the rice is creamy and al dente. You may not need all the broth.

10. 10

    Turn off the heat. Stir in the butter, Parmesan, sautéed green beans, the remaining tarragon, and the reserved roasted celeriac. Adjust with salt and pepper and let rest for 1 minute.

11. 11

    Serve the rice in shallow bowls and finish each portion with spoonfuls of the light lemon ricotta cream. If desired, top with a little extra Parmesan and freshly ground black pepper.