Cassanova's Celery Risotto

The secret to Casanova's wooing power was not his good looks. It was his love of celery. Ok, so maybe a celery grower told us but we've managed to turn a few people on to celery with this lovely summery, herb risotto recipe.

School Of Nutrition Posted Jan 22, 2014 Future Fit Training

Preparation time 10 mins

Cooking time 25 mins

Serves 4


  • 1 onion, finely chopped                                    
  • a splash of olive oil
  • 1 mug of risotto rice
  • 1 mug of white wine
  • 1 mug of celery, finely diced
  • 1 litre chicken or veg stock, simmering
  • 1/2 mug mascarpone cheese
  • sea salt
  • freshly ground pepper
  • 1/2 mug freshly grated Parmesan
  • 2 handfuls of summer herbs (sorrel, basil, tarragon, and/or mint)
  • a small handful of toasted almonds slivers (optional)

Preparation method

  1. Place a large pot over medium heat. Add a splash of olive oil. Once hot, add the onion and gently sauté for 10-15 minutes.
  2. Add the risotto rice and let it crackle and pop in the pan for a few minutes. Splash in the wine and let it bubble up until the rice has guzzled it up.
  3. Stir in the celery, add a good grinding of pepper and cook for a minute or two before adding your first ladle of stock. Set a timer for 20 minutes and continue to feed the stock to the rice little by little until the timer goes off.
  4. Fold in the mascarpone and a good pinch of salt. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.
  5. Fold in half the herbs and half the parmesan. Pile onto plates and finish with remaining herbs and parmesan and a good grinding of pepper.


If you have a favourite recipe that you would like us to feature please email

Recipe from Abel & Cole.