W01 - Calorie Smart - max. 35 minutes - extra veggies - risotto - use: knolselderij

Peel the celeriac and cut it into small cubes. Transfer the celeriac to a parchment-lined baking sheet, drizzle the olive oil over it, add the Sicilian herbs and toss well to coat. Roast in the oven for 20 - 25 minutes.

Did you know...celeriac contains more fibre than most other vegetables, with at least 4.9g of fibre per 100g. Fibre is important for gut health and helps you feel more satiated.

Heat half of the butter in a pot or sauce pan and fry the garlic and sausage meat for 3 minutes over medium-high heat. Then deglaze with the white balsamic vinegar. Stir in the risotto rice, and toast the grains for 1 minute. Crumble in the stock cube and pour in a third of the boiled water and allow it to slowly incorporate, stirring regularly.

Repeat with the rest of the boiled water, adding it in two more batches. The risotto is done when the grains are soft on the outside but still al dente. This should take around 20 - 25 minutes. Add a splash of extra water if you would prefer the risotto to be less al dente.

Meanwhile, cut the shallot into rings. In a small saucepan, melt the rest of butter and fry the shallots over medium high heat for 2 - 3 minutes. Deglaze with the black balsamic vinegar and stir in the water (see pantry for amount) and the blueberry jam. Mix well to combine, then allow to simmer gently over medium heat until serving. Transfer half of the celeriac to tall container, mix with an immersion blender.