This delicious soupy rice with celeriac and chestnuts is a comforting and flavorful dish perfect for a cozy meal. The Arborio rice absorbs the rich chicken stock, while the celeriac and chestnuts add a wonderful texture and depth.
With aromatic thyme, parsley, and a touch of Marsala, this dish is hearty, warming, and easy to make for a family dinner or special occasion.
This Soupy Rice Recipe Is From “Cook, Eat, Repeat” CookBook by Nigella Lawson
Ingredients Needed:
- 300g celeriac, peeled and cubed
- 1 leek (150g trimmed weight, approx. 250g untrimmed)
- A large bunch of flat-leaf parsley
- A bundle of fresh thyme
- 2 fat cloves of garlic
- 3 tablespoons (45ml) extra-virgin olive oil
- 50g butter
- ½ teaspoon ground mace
- 225g Arborio rice
- 4 tablespoons (60ml) Marsala
- 1.5 litres chicken stock
- 100g cooked and peeled chestnuts, broken up
- 2 tablespoons (approx. 15g) freshly grated Pecorino Romano or Parmesan, plus more to serve
How To Make This Soupy Rice:
- Prepare the Vegetables: Peel the celeriac and cut it into 1–2cm cubes. Halve the leek lengthways, then finely slice it after washing away any dirt. Roughly chop parsley to give about 3 tablespoons and strip 1 teaspoon of thyme leaves. Peel and mince the garlic.
- Cook the Leek: In a heavy-based pan with a lid, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the sliced leek and cook for 3–5 minutes until it softens.
- Add Herbs and Garlic: Add the chopped parsley, thyme leaves, and minced garlic to the pan. Stir to combine.
- Cook the Celeriac: Add the remaining butter to the pan and stir in the celeriac cubes. Cook, stirring occasionally, for 8–10 minutes, until the celeriac starts to soften.
- Season and Add Oil: Stir in the ground mace and pour in the remaining 2 tablespoons of olive oil. Stir to combine and turn the heat up.
- Add Rice and Marsala: Stir in the Arborio rice until it’s coated with the oil and butter. Pour in the Marsala let it bubble and reduce slightly.
- Add Stock and Chestnuts: Pour in the chicken stock and add the chestnuts, breaking them up with your hands as you drop them into the pan.
- Simmer the Rice: Bring the mixture to a boil, then cover with the lid, reduce the heat, and simmer for 15 minutes. Stir halfway through to ensure the rice isn’t sticking to the pan. After 15 minutes, the rice should be cooked but still soupy. If needed, cook for an additional 5 minutes.
- Rest the Soup: Remove the pan from the heat and let it sit uncovered for 10 minutes to thicken slightly while staying soupy. Chop more parsley to about 6 tablespoons and stir it into the soup along with the grated Pecorino Romano or Parmesan.
- Serve: Sprinkle with thyme leaves and extra parsley, and serve with more cheese for grating at the table.
Recipe Tips
- Celeriac Prep: Be sure to peel the celeriac well to remove its tough outer layer.
- Marsala Substitution: If you don’t have Marsala, dry white wine or sherry can be used as an alternative.
- Chestnut Options: Vacuum-packed chestnuts are convenient, but you can also use freshly roasted chestnuts if you prefer.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the leftovers in an airtight container and store them in the fridge for up to 3 days.
Freezing: You can freeze the dish in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating: To reheat, warm the dish on the stove over medium heat, adding a splash of water or stock to loosen the texture if needed, and stirring occasionally until heated through.
Nutrition Facts
- Calories: 460 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 49g
- Fiber: 6g
- Sugars: 6g
- Protein: 8g
- Sodium: 700mg
Soupy Rice With Celeriac And Chestnuts
Description
This hearty and comforting dish is perfect for a warming meal. Arborio rice cooked with celeriac, chestnuts, and aromatic herbs creates a delicious, soupy texture. The addition of Marsala and Pecorino Romano or Parmesan gives it an extra touch of richness.
Ingredients
Instructions
- Prepare the Vegetables: Peel the celeriac and cut it into 1–2cm cubes. Halve the leek lengthways, then finely slice it after washing away any dirt. Roughly chop parsley to give about 3 tablespoons and strip 1 teaspoon of thyme leaves. Peel and mince the garlic.
- Cook the Leek: In a heavy-based pan with a lid, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the sliced leek and cook for 3–5 minutes until it softens.
- Add Herbs and Garlic: Add the chopped parsley, thyme leaves, and minced garlic to the pan. Stir to combine.
- Cook the Celeriac: Add the remaining butter to the pan and stir in the celeriac cubes. Cook, stirring occasionally, for 8–10 minutes, until the celeriac starts to soften.
- Season and Add Oil: Stir in the ground mace and pour in the remaining 2 tablespoons of olive oil. Stir to combine and turn the heat up.
- Add Rice and Marsala: Stir in the Arborio rice until it’s coated with the oil and butter. Pour in the Marsala let it bubble and reduce slightly.
- Add Stock and Chestnuts: Pour in the chicken stock and add the chestnuts, breaking them up with your hands as you drop them into the pan.
- Simmer the Rice: Bring the mixture to a boil, then cover with the lid, reduce the heat, and simmer for 15 minutes. Stir halfway through to ensure the rice isn’t sticking to the pan. After 15 minutes, the rice should be cooked but still soupy. If needed, cook for an additional 5 minutes.
- Rest the Soup: Remove the pan from the heat and let it sit uncovered for 10 minutes to thicken slightly while staying soupy. Chop more parsley to about 6 tablespoons and stir it into the soup along with the grated Pecorino Romano or Parmesan.
- Serve: Sprinkle with thyme leaves and extra parsley, and serve with more cheese for grating at the table.
Soupy Rice With Celeriac And Chestnuts, Nigella Lawson Recipes