Celery Risotto With Dandelion Greens or Kale
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 5 generously
- 7cups well seasoned chicken or vegetable stock
- 2tablespoons extra virgin olive oil
- ½cup minced onion
- 6celery branches, preferably from the heart, diced (2 cups diced celery)
- 1½cups Arborio rice
- 1 to 2garlic cloves (to taste), minced
- Salt and freshly ground pepper to taste
- ½cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1cup chopped dandelion greens or kale
- 2tablespoons chopped flat leaf parsley
- 1tablespoon chopped chives
- ⅓cup (1½ ounces) freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
460 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 17 grams protein; 1193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
- Step 2
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
- Step 3
Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
- Step 4
Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Tip
- Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 3, that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquad.
Private Notes
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Cooking Notes
enid
I liked this a lot— I found it kind of addictive, but while my family enjoyed it, they did not love it. Seasoning is super important and I think it’s best to add about twice as much Parmesan as the recipe calls for.
julia
very good. used nutritional yeast instead of parmesan (vegan).
J Boyce
Very nice. The dandelions in the yard are too tiny to harvest and I detest kale, so I used escarole instead (oh, and curly parsley). It was delicious with a simple mesclun salad on the side! (And a Silver Thread Vineyard Semi-Dry Riesling).
Buffy
At first I was suspicious. How good could celery risotto be? But, I’ve made this twice now and both times it turned out delicious. Excellent way to use up celery (bec who can ever use a whole bag of it in one shot??) Used all 7 cups of stock. Threw in whatever greens I had on hand (spring mix, of all things). Great for company, but easy enough for a weeknight meal. Tonight I served it with Melissa Clarks Fennel Apple Salad (also a hit!)
Richard
I actually used mushrooms instead of the kale or dandelions and it gave a nice savoury flavour to this risotto. Loved this recipe
KMD
I've made this a few times now. A great way to use up celery and surprisingly tasty enough for my picky toddler to request. I added Cremini mushrooms, used shallots in place of onion, green onion in lieu of chives, spinach in place of dandelion, feta instead of parmesan. Black pepper. Very good. I have never used all 7c of stock.
JJB
Similar to Maria Hazan's Celery Risotto. Both are good. Definitely does not need 7 cups of stock plus 1/2 cup of wine, for 1.5 cups of risotto, what is she thinking??? 5 cups was plenty. Baby kale did not seem to contribute much, maybe regular kale, or more? Nice flavor, however, definitely a keeper.
Carla
Good, light. Made in pressure cooker and added dandelion greens at end. Try cooking 5 minutes instead of 6
amy
Added too much dandelion greens and couldn’t eat this. Too bitter. Even with 2x cheese. This is not a recipe for adlibbing.
Jeanette
We enjoyed this creative way to use celery. The hubs suggested adding button mushrooms the next time. I’ll give it a try.
Sally
I used baby swiss chard and radish greens, because that was what was in the garden -- turned out great! I am going to use the leftovers for arancini.
enid
I liked this a lot— I found it kind of addictive, but while my family enjoyed it, they did not love it. Seasoning is super important and I think it’s best to add about twice as much Parmesan as the recipe calls for.
J Boyce
Very nice. The dandelions in the yard are too tiny to harvest and I detest kale, so I used escarole instead (oh, and curly parsley). It was delicious with a simple mesclun salad on the side! (And a Silver Thread Vineyard Semi-Dry Riesling).
karen d
Made it with freshly foraged ramps, both leaves and bulbs, to replace chives. Added fresh lemon juice and lots of black pepper!
352nightowl
I substituted what I had, which means I used scallions and Swiss chard instead of onions and kale, and wow, this was good! A keeper for sure.
Sue
I make risotto often, and this version is less rich than most recipes. That's probably necessary in order for the delicate vegetable flavors to come through. The big surprise is the pleasant texture of the celery, which provides some crunch to this creamy dish. I backed into this recipe because I had a cluster of dandelion leaves in my crisper drawer. Lovely surprise!
julia
very good. used nutritional yeast instead of parmesan (vegan).
Virginia
added more chp kale; stored in pyrex; absolutely delicious!!
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