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Celery Risotto



Celery Risotto

Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4


  • 240 g rice
  • 150 g celery sliced
  • 200 g sausage crumbled
  • 1 white onion
  • 120 ml dry white wine
  • 40 g Pramigiano Reggiano cheese grated
  • 1 l vegetable broth
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Black pepper to taste


  • Heat extra virgin olive oil in a pan over medium heat. Add chopped onion and cook until lightly golden brown.
  • Add celery and cook for 2 more minutes.
  • Add crumbled sausages and cook until browned.
  • Stir in the rice and cook until translucent.
  • Blend with wine and cook until it evaporates.
  • Season with salt and black pepper.
  • Add two ladles of broth and continue cooking by adding the broth when needed.
  • When the rice is al dente, remove the pan from the heat.
  • Stir in grated cheese.
  • Serve and enjoy.


Additional tips

  • Use short-grain rice like Arborio, Carnaroli and Vialone Nano.
  • Use warm broth while cooking risotto.
  • Use brutwurst, chorizo or Italian sausage.
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