Celery Root Risotto

2 medium celery roots (celeriac)
3 tablespoons butter
1 ½ cups chopped leek (white and pale green parts only)
¾ cup arborio rice
3 cups chicken stock
¼ cup white wine
½ cup grated Parmesan cheese

Peel celery roots and cut into ¼ inch cubes. Saute celery roots and leeks in butter in a heavy saucepan with a lid. Cover and cook over medium to low heat for about ten minutes until the celery root is tender. Add rice and saute for a minute. Add stock and wine and bring to a boil. Simmer uncovered over low heat, stirring often until rice is done and has absorbed the liquid (approximately 20 minutes). You can add a little more liquid if it begins to get too dry at the end. Mix in cheese and season with salt and pepper.

I added some store bought sun-dried tomato pesto on top of mine but it was also good plain.