Celery Risotto with Pistachio Pesto

phamfatale.com

2 cups celery stalks, chopped, celery leaves for garnish

12-½ cups celery stock (see tips)

4 tablespoons olive oil

3 cloves garlic, finely minced

3 shallots

1 sprig lemon thyme

1 Meyer lemon

2 cups melon-seed shaped pasta

4 cups Arborio rice

¼ cup parmesan cheese, freshly grated

2 tablespoons pistachio pesto (see tips)

2 tablespoons avocado oil (or more olive oil)

1 teaspoon black pepper, freshly ground

⅓ bunch flat-leaf parsley

Directions at phamfatale.com

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