I remember stumbling upon this recipe in the quiet of a winter afternoon-cold outside, the kind of day that wraps itself around you like a damp shawl. I had a tired celeriac in the crisper, a half-used vacuum pack of chestnuts from Christmas and just enough rice to consider calling it dinner. Nigella’s name popped up when I searched for inspiration and that was it. I was smitten.
Nigella Lawson’s Soupy Rice With Celeriac And Chestnuts is not your run-of-the-mill weeknight dinner. It’s a comforting bowl of something ancient-feeling and nurturing, the kind of meal that seems to belong to some faraway countryside kitchen with mist on the windows. Think risotto but looser, more relaxed. The rice swirls in a brothy embrace with cubes of celeriac, sweet chestnuts and a whisper of earthy herbs. It tastes like sitting beside a fire wrapped in a blanket. with a spoon.
It’s gentle food. It doesn’t shout. It coaxes. It’s a bowl of calm in edible form.
Nigella Soupy Rice With Celeriac And Chestnuts Recipe
Ingredients Needed
Here’s what you’ll want at hand. And don’t worry if your pantry looks like a chaotic treasure hunt-mine always does.
- Olive oil – A couple of tablespoons, to start the whole thing off.
- Leeks – 2 slender ones, finely sliced. They bring that mellow, oniony sweetness.
- Celeriac – About 400g, peeled and diced small. Don’t be afraid of this knobbly root. it’s just celery with ambition.
- Vacuum-packed chestnuts – 200g. They’re tender and sweet, almost like nature’s candy but more grounded.
- Arborio rice – 150g. This is risotto rice, starchy and perfect for giving the broth a bit of body.
- Thyme – A few sprigs or a pinch of dried if that’s all you’ve got.
- Bay leaves – 2, if you have them. They make things taste like you’ve tried really hard, even if you haven’t.
- Vegetable stock – About 1.25 liters, hot and ready to pour. Homemade is dreamy but cubes are more realistic.
- Salt and pepper – To your liking.
- Parsley – Optional but I like the green lift at the end.
This dish is very forgiving. Don’t fret if you’re missing a thing or two-Nigella would never want you stressed in the kitchen.
Equipment Needed
No fancy gadgets. Just your basics-because this recipe is more about the act of stirring than the tools you use.
- Large saucepan or Dutch oven – Something heavy-bottomed, ideally. Mine is red and slightly chipped but I love it.
- Wooden spoon or spatula. Trusty and reliable. Mine still has a burn mark from a 2017 misadventure.
- Chopping board & sharp knife. You’ll want them for the celeriac especially which can be a bit of a beast to tackle.
- Ladle – To spoon the broth bit by bit, if you want to channel your inner risotto whisperer.
- Measuring jug – For your stock. Or just use a mug, honestly. I often do.
Instructions To Make Nigella Lawson’s Soupy Rice With Celeriac And Chestnuts
Set aside about 45 minutes of gentle cooking time. this isn’t fast food but it’s meditative.
- Sauté the leeks – Heat the olive oil over a medium flame and toss in your sliced leeks. Let them soften and sigh in the pan, about 5-7 minutes. You’ll start to smell that cozy, allium sweetness.
- Add the celeriac and chestnuts. Toss in the diced celeriac and crumble in your chestnuts. Give everything a good stir so the oil and heat reach every corner. Cook for another 5 minutes. just long enough for the celeriac to lose its chill.
- Stir in the rice. Pour in the arborio rice and stir until it’s glistening and slightly translucent at the edges. You’re building layers here.
- Add herbs and season. Tuck in your thyme and bay leaves. Season with salt and pepper but gently. you’ll taste as you go.
- Begin adding stock – Add a ladleful of hot stock, stir and wait until it’s mostly absorbed before adding the next. Keep repeating. You don’t need to hover too anxiously-this isn’t risotto’s high-maintenance cousin. Just check and stir now and then.
- Simmer into soupy bliss – After about 25-30 minutes, your rice should be tender but still with a little bite, the celeriac soft and the broth slightly thickened. It’s not a stew; it’s more like a brothy risotto you eat with a spoon.
- Final taste and herbs. Adjust seasoning if needed. Remove the bay leaves and thyme sprigs. Sprinkle with chopped parsley if using. Sit back and admire the bowl of warmth you’ve created.
What I Learnt
What struck me most about making this dish-besides how addictive chestnuts become once warmed in broth. is how forgiving and meditative it is. There’s no panic here. No exacting instructions. It reminded me of the first time I made a proper soup as a teenager, using whatever was in the fridge, stirring quietly while listening to the rain outside.
This dish teaches you the value of slow transformation. That leeks, celeriac and chestnuts-humble, earthy, overlooked-can become something soft and sublime with just time, patience and heat. It doesn’t demand perfect knife skills or showy plating. It just wants you to show up.
And celeriac-let’s talk about this guy. I used to walk past it in the supermarket, slightly grossed out. Turns out, once peeled (awkwardly, yes) and simmered, it turns into this meltingly tender, aromatic marvel. I now buy it with purpose.
FAQs
What Makes Nigella Lawson’s Soupy Rice With Celeriac And Chestnuts So Unique?
It’s the perfect balance of creamy, earthy, and slightly sweet flavors. The celeriac adds a subtle, almost nutty taste, while the chestnuts bring a satisfying richness. Plus, the rice is cooked in a generous amount of stock, giving it that comforting ’soupy’ vibe-think of it as a warm hug in a bowl!
Can I Substitute Celeriac With Something Else?
Definitely! While celeriac is key for its unique flavor, you could swap it with parsnip or even fennel if you’re looking for something different. Both will give a lovely texture and subtle flavor. Celeriac, though, really gives it that signature twist, so if you can get your hands on it, go for it!
Is This Dish Suitable For Vegetarians Or Vegans?
Yes! This soupy rice is naturally vegetarian and can easily be made vegan by using vegetable stock instead of chicken stock. The chestnuts bring that meaty richness, so you don’t miss the meat at all. It’s the kind of cozy comfort food everyone can enjoy.
