Casanova's Celery Risotto

Cooking time
Serves4 people
Gluten-free diets
Casanova'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.

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  • 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 and 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)
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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.
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Love this recipe, although I tend to put in a whole tub of mascarpone. Great served with garlic spinach. I have found it freezes fairly well too