Nutty risotto with celery and tarragon
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Nutty risotto with celery and tarragon
Give leftover celery a new lease of life in this creamy and comforting risotto. It makes a perfect midweek sofa supper
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
583Kcal
Fat
21gr
Saturates
6gr
Carbs
86gr
Sugars
4gr
Fibre
4gr
Protein
12gr
Salt
0.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 litre vegetable stock* (made using 2 low-salt cubes)
- 1 tbsp olive oil
- ½ x 200g pack Inspired to Cook diced onions (or 1 onion, chopped)
- 200g risotto rice
- 1 large garlic clove, crushed
- 2 celery sticks, thinly sliced
- 20g hazelnuts, roughly chopped
- 2 tbsp crème fraîche
- 10g grated Parmesan*
- 10g tarragon, finely chopped, plus extra to garnish
Step by step
- Warm the stock in a pan on a low heat while you start on the risotto base. Heat the olive oil in a wide pan over a medium heat. Sauté the onion with a pinch of salt for 4 minutes until softened but not coloured. Add the rice and garlic and cook for a further minute, stirring, until the rice is lightly toasted. Stir in the celery with some freshly ground black pepper, cooking for another minute.
- Add the hot stock, about 2 ladlefuls at a time, continually stirring. Wait for the stock to be absorbed before adding the next ladleful. After 20 minutes, check the grains of rice; they should be just tender and the mixture should look creamy. You may not need all the stock. While the risotto is cooking, dry-fry the hazelnuts in a pan until golden.
- Stir the crème fraîche, Parmesan and tarragon into the rice. Season to taste and divide between 2 warmed bowls. Scatter on the toasted hazelnuts and garnish with extra tarragon. *Use vegetarian cheese, and check your stock is gluten-free, if required.
