This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Celery risotto
Imagine a risotto, deliciously creamy of course, but made with diced celery instead of rice.
You follow the classic risotto preparation process, cooking gently and gradually stirring in stock, but at the end you add a little mascarpone, and you'll be amazed at the delicious result.
You follow the classic risotto preparation process, cooking gently and gradually stirring in stock, but at the end you add a little mascarpone, and you'll be amazed at the delicious result.
5,514
1 hour
Easy
6.30 €
4 people
10 IngredientsLast modified on: September 24th 2025
For 4 people, you will need:
- 1
1 onion - 2
1 garlic clove - 3
1 celeriac - 4
5 tablespoons olive oil - 5
2 glasses dry white wine - 6
750 ml chicken stock - 7
250 g Mascarpone - 8
50 g Parmesan (Parmigiano Reggiano) - 9
salt - 10
pepper - Total weight: 2,560 grams
Times for this recipe
Preparation: 30 min.
Cooking: 35 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Prepare and finely chop 1 onion.
Peel and grate 1 garlic clove, or chop very finely, and place on top of chopped onion.
Set aside.
Peel and grate 1 garlic clove, or chop very finely, and place on top of chopped onion.
Set aside.
Stage 2 - ⌛ 20 min.
Stage 3
The best way to do this is to peel, wash and dry the celery.
Stage 4
Then cut into fairly thin slices.
Stage 5
Cut the slices into sticks.
Stage 6
Finally, cut the sticks into small pieces.
Stage 7
No secrets, it's quite time-consuming.
Note: You can also use a mandolin to make the sticks more quickly.
Note: You can also use a mandolin to make the sticks more quickly.
Stage 8 - ⌛ 1 min.
Cooking the risotto
Heat 5 tablespoons olive oil in a large saucepan over high heat, then add the onion and chopped garlic.
Season with salt and pepper and cook for 1 minute, stirring constantly.
Stage 9 - ⌛ 3 min.
Add the diced celery, season with salt and pepper and stir well for 2 or 3 minutes.
Stage 10 - ⌛ 7 min.
Pour in 2 glasses dry white wine, and stir again, lower the heat a little, and let the wine evaporate almost completely, stirring occasionally.
Stage 11 - ⌛ 20 min.
Then gradually add 750 ml chicken stock, stirring regularly, until the celery is tender.
Stage 12 - ⌛ 2 min.
Add 250 g Mascarpone, stir to obtain a creamy texture (if necessary, add a little broth), and check the seasoning.
Stage 13 - ⌛ 2 min.
Finish by adding the grated Parmesan and mixing one last time.
Stage 14
Serve piping hot, perhaps with a drizzle of olive oil added at the last minute.
Remarks
You can replace the chicken stock with vegetable stock to suit your taste.
If you don't have mascarpone, use cream instead, or a mixture of half cream and half cheese.
If you don't have mascarpone, use cream instead, or a mixture of half cream and half cheese.
Keeping: Enjoy immediately, but can be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 80 RDI=8 % | 200 RDI=30 % | 2,290 RDI=110 % | 9,580 RDI: 110 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 7 RDI=1 % | 90 RDI=4 % | 370 RDI: 4 % |
| Per person | 10 RDI=4 % | 20 RDI=2 % | 50 RDI=8 % | 570 RDI=30 % | 2,400 RDI: 30 % |
How much will it cost?
- For 4 people : 6.30 €
- Per person : 1.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken stock
Like these other recipes: Risotto with zucchinis and cherry tomatoes, Turmeric risotto, Soup Cornouaillaise, Mussels with arroz negro, Boulangère potatoes, ... See them all 7
Mascarpone
Like these other recipes: Framboisier, Strawberry, kiwi and mascarpone verrines, New tiramisu, Pistachio tiramisu, Leek and artichoke tart à la piémontaise, ... See them all 19
Parmesan (Parmigiano Reggiano)
Like these other recipes: Pea risotto "Mantecare", Mint and pea pesto, Special Parmesan baguettes, Spinach and chick peas "à la milanaise", Brussels sprout salad, ... See them all 64
Olive oil
Like these other recipes: Fillets of sole Dieppoise, Pizza dough, Harichou salad, Surprise eggs, Vegetable tian, ... See them all 550
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020338 K5 2 hours 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011380 K4.3 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018394 K 14 1 day 1 hour 25 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010245 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.