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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.
5,346
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
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Mascarpone
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Parmesan (Parmigiano Reggiano)
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Olive oil
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