Ingredients
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1/2 celery root
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1 lb (1/2 bag) carrots
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1 large red onion
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4 cups low-sodium chicken stock
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2 tbsp olive oil
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1 1/3 cups Arborio rice
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1/2 cup dry white wine, or broth
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8 oz smoked sausage, sliced
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8 oz package frozen peas
Steps
1
Peel the celery root and cut into ½-inch cubes. Halve the carrots lengthwise and cut into ¼-inch slices. Chop the onion.
2
In a saucepan, bring the chicken stock to a boil. Keep warm. Heat the oil in a heavy saucepan over low heat and sauté the onion for 2 min.
3
Turn the heat to medium and add the celery root and carrots. Sauté for 2 min.
4
Add the rice and sauté, stirring, until the grains are translucent, about 3 min.
5
Pour in the wine and stir until almost completely absorbed by the rice.
6
Add a ladleful of stock and stir until absorbed. Continue adding small amounts of stock, stirring continuously, for 15 min., waiting until stock is absorbed before adding more.
7
Add the sausage and peas and continue cooking, adding stock as necessary, until risotto is al dente, about 5 min. Season with salt (in moderation) and pepper
