Soupy Rice with Celeriac and Chestnuts | Nigella's Recipes | Nigella Lawson

Name: Soupy Rice with Celeriac and Chestnuts | Nigella's Recipes | Nigella Lawson
Ingredients: 300 grams celeriac; 1 large leek; A large bunch of flatleaf parsley; A bundle of fresh thyme; 2 fat cloves of garlic; 3 x 15ml tablespoons extra virgin olive oil; 50 grams butter; ½ teaspoon ground mace; 225 grams arborio rice; 4 x 15ml tablespoons marsala; 1½ litres chicken stock; 100 grams cooked and peeled chestnuts ( I buy these in vacuum-sealed packets); 2 x 15ml tablespoons Pecorino Romano cheese or Parmesan (or vegetarian equivalent), plus more to serve

www.nigella.com

Bowlfood at its most exquisitely comforting, and a necessary reminder that beige food can be beautiful.

Keywords

Autumnal
Winter
Comfort
Egg Free
Gluten Free
Vegetarian

View full recipe on www.nigella.com

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Chef's knife
Cutting board
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Wooden spoon

Ingredients

300 grams celeriac
1 large leek
A large bunch of flatleaf parsley
A bundle of fresh thyme
2 fat cloves of garlic
3 x 15ml tablespoons extra virgin olive oil
50 grams butter
½ teaspoon ground mace
225 grams arborio rice
4 x 15ml tablespoons marsala
1½ litres chicken stock
100 grams cooked and peeled chestnuts ( I buy these in vacuum-sealed packets)
2 x 15ml tablespoons Pecorino Romano cheese or Parmesan (or vegetarian equivalent), plus more to serve