Celery Leaf Risotto

Name: Celery Leaf Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
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

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

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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

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

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

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

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

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

Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite (al dente).
9

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

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

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Questions

How much time should I plan for Celery Leaf Risotto?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 8 (20 minutes): "Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite (al dente)."

How do I know when Celery Leaf Risotto is done?

Go by the cues in the method rather than the clock. Step 5: cook until the edges become translucent. Step 8: cook until the rice is creamy and tender but still has a slight bite (al dente).

What can I use instead of arborio rice in Celery Leaf Risotto?

The entry for Celery Leaf Risotto calls for 1 1/2 cups Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

How many calories are in Celery Leaf Risotto?

One serving (the recipe makes 4) is about 385 calories, with 14 g protein, 52 g carbohydrate and 15 g fat, plus 6 g fiber and 1321 mg sodium. The figures are estimates computed from the ingredient list.

How long does Celery Leaf Risotto keep?

Refrigerate what is left of Celery Leaf Risotto within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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