| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 16g | 6g | 55g |
| sugars | fibre | protein | salt |
| 3g | 2g | 11g | 0.70g |
It’s safe to say that every time I prepare my Leaf Celery and Parmesan Risotto, it’s a melting pot of my past and present, just as much as it is a delight for the taste buds. Rooted in the earthy depths of Pacific Northwest produce combined with a nod towards my Italian gastronomic influences – this risotto celebrates my Japanese background’s love for rice in a distinctly ‘non-sushi’, yet equally satisfying context.
Unveiling the Magic behind the Flavors
At first glance, this Leaf Celery and Parmesan Risotto might seem like a simple merger of key Italian ingredients. However, much like the best Japanese cuisine, the secret lies in the process, not just the ingredients. From the careful sautéing of finely chopped onion and garlic to the patient stirring of Arborio rice, each step builds the foundation of this gastronomic delight. The wine, used in a manner so reminiscent of Japanese sake, brings a touch of acidity that perfectly balances the creaminess of the risotto.
The risotto’s starring ingredient, leaf celery, holds a special place for me. Having grown up in Seattle where this ingredient thrives in local markets, its unique flavour profile underpins the character of this dish, providing an interesting contrast to the rich, umami flavor of the Parmesan. Add a colourful, sweet punch of fresh fruit to finish and each bite is an unexpected, but pleasant surprise.
Why This Dish Strikes a Healthy Note
Much like the staples of Japanese cuisine, this risotto is not just about the flavors, but also its health benefits. With a solid base of onions and garlic, known for their immune-boosting properties, and Arborio rice, a complex carbohydrate that provides long-lasting energy. The Parmesan cheese, besides being a good source of protein, adds considerable calcium into the mix, promoting bone health. Then there’s our star ingredient, leaf celery, a rich source of Vitamin A, Vitamin C, and minerals like potassium. Combined, this dish isn’t just a feast for your taste buds, it’s also a boost for your body.
If you are a fan of hearty Italian cuisine like Pasta Alfredo or Minestrone Soup, the classic properties of this risotto are going to resonate with you. Both nurturing and nourishing, it’s also perfect as a side dish for a simple grilled fish or as the centerpiece of a vegetarian feast.
In short, my love for this Leaf Celery and Parmesan Risotto stems from its amalgamation of cultures, its dance of flavors, and most importantly, its simple way of representing ‘home’ on a plate, no matter where I am in the world. It’s a dish that carries its tradition with a twist, just like me.
What You’ll Need
- 1 1/2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of Arborio rice
- 1/2 cup of white wine
- 6 cups of vegetable or chicken broth
- 1 cup of Parmesan cheese, freshly grated
- 1 tablespoon of butter
- 2 cups of leaf celery, chopped
- 1 tablespoon of leaf celery, finely chopped for garnish
- 1 cup of mixed fresh fruit (such as berries, peaches, or grapes), chopped
- Salt and freshly ground black pepper to taste
Method
Step One:
Begin by heating the olive oil in a large saucepan over medium heat. When the oil is hot, add the finely chopped onion. Cook the onion until it becomes translucent, stirring occasionally.
Step Two:
Now, add the minced garlic to the saucepan. Continue to cook this mixture until the garlic gives off a fragrant aroma – this should only take a minute or two.
Step Three:
Next, stir in the Arborio rice. Allow the rice to toast lightly for a few minutes. Be sure to stir often to prevent the rice from burning.
Step Four:
Pour the white wine into the saucepan. Stir the mixture well, letting the rice absorb the wine.
Step Five:
Gradually add in the vegetable or chicken broth, half a cup at a time. Make sure to stir continuously – this allows the rice to absorb all the liquid before you add more.
Step Six:
Once the rice is tender and all the broth has been absorbed, stir in the freshly grated Parmesan cheese and butter. Continue to stir until all the cheese has melted and mixed with the rice.
Step Seven:
Now it’s time to add the leaf celery. Stir in two cups of chopped leaf celery, mixing until it’s fully incorporated into the risotto.
Step Eight:
Season your risotto with salt and freshly ground black pepper to taste. Then, gently fold in the chopped mixed fresh fruit for a burst of sweetness and color.
Step Nine:
Finally, serve your Leaf Celery and Parmesan Risotto in bowls, garnishing each with the finely chopped leaf celery. Your delicious risotto is ready to enjoy!
