Risotto with Celery Stalks

Ingredients

• 300 g celery stalks
• 1 onion
• 2 tbsp plant oil
• 300 g risotto rice
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 50 g butter
• 3 tbsp freshly grated Parmesan
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim and dice the celery finely. Rinse the leaves and finely chop half of them. Peel, dice the onion and sauté in hot oil. Add the celery and rice, stirring to toast. Pour in wine, stirring until fully absorbed. Gradually add broth while stirring, allowing it to be absorbed.

2. 2.

   Continue this process until the broth is exhausted and the rice is cooked (about 20 minutes). Stir in butter and parmesan, season with salt and pepper, then fold in the chopped celery leaves before serving. Serve garnished with celery greens straight from the pot.