Celery risotto recipe
This seasonal risotto packs a punch with the taste of aromatic thyme-roasted celery, fennel seeds, chilli and mint. A perfect summer lunch recipe.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 412 calories / serving
Ingredients
- 8 celery sticks (leaves reserved), chopped into 2cm (1in) pieces
- 2 tbsp oil
- 2 tsp fresh thyme leaves
- 1 onion, diced
- 1 carrot, diced
- 2 garlic cloves, finely chopped
- 1 tbsp fennel seeds
- pinch dried chilli flakes
- 220g arborio rice
- 250ml white wine
- 900ml hot vegetable stock
- 2 tbsp chopped fresh mint, plus extra leaves to garnish
- 50g (2oz) vegetarian hard cheese or Parmesan, grated
- 15g butter
Each serving contains
- Energy
- 1730kJ 412.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 2.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 55.0gProtein 10.2gFibre 3.2g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the celery in a roasting tin with 1 tbsp olive oil and 1 tsp thyme. Season and roast for 20 minutes or until softened, stirring halfway through.
- Meanwhile, heat the remaining oil in a pan, add the onion, carrot, remaining thyme and a good pinch of salt. Cook for 5-7 minutes or until softened. Add the garlic, fennel seeds and chilli and cook for 2 minutes.
- Add the rice and stir to coat in the oil, then pour in the wine and cook, stirring, until it evaporates. Add a couple of ladlefuls of stock and gently simmer, stirring frequently, until the stock is absorbed. Continue adding the stock, a ladleful at a time and stirring frequently, until all the liquid has been absorbed and the rice is tender.
- Stir in the celery and mint. Add the cheese and butter, cover and leave for a couple of minutes, until melted. To serve, divide the risotto between 4 bowls and scatter over the extra mint and celery leaves.
- See more Seasonal recipes
