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Celery Leaf Risotto

A creamy, aromatic risotto that celebrates the often-discarded celery leaves. Their bright, herbaceous flavor adds depth to this classic Italian comfort food, making it both elegant and sustainable.

45 minMediumServes 4385 cal/serving

ItalianDinnerStovetopVegetarianHigh FiberGluten-FreeNut-FreeCorn-Free

Ingredients

  • 2 bunches celery stalks with plenty of leaves attached
  • 1 1/2 cups Arborio rice
  • 1 yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 6 cups vegetable broth, warmed
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Separate the leaves from the 2 bunches celery stalks with plenty of leaves attached. Finely chop the leaves to yield about 1 cup and set aside. Dice the celery stalks into small pieces.

  2. 2

    In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp olive oil and 2 tablespoons of unsalted butter over medium heat.

  3. 3

    Add the 1 finely diced yellow onion and diced celery stalks, and sauté for 4-5 minutes until softened but not browned.

  4. 4

    Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.

  5. 5

    Add the 1 1/2 cups Arborio rice and stir to coat with the oil and butter, toasting lightly for 1-2 minutes until the edges become translucent.

  6. 6

    Pour in the 1/2 cup dry white wine and cook, stirring constantly, until most of the liquid is absorbed.

  7. 7

    Begin adding the 6 cups warmed vegetable broth one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle.

  8. 8

    Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite (al dente).

  9. 9

    When the rice is nearly done, stir in 3/4 of the chopped celery leaves, reserving the rest for garnish.

  10. 10

    Remove from heat and stir in the remaining 2 tablespoons of 4 tbsp unsalted butter, the 1/2 cup grated Parmesan cheese, and 1 tsp lemon zest. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.

  11. 11

    Let the risotto rest for 2 minutes, then serve immediately, garnished with the remaining celery leaves and additional Parmesan cheese if desired.

Questions

Can I make Celery Leaf Risotto dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/2 cup Parmesan cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Celery Leaf Risotto keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Celery Leaf Risotto?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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