There are moments in life where food isn’t just about eating-it’s about immersion. There’s something uniquely satisfying about those dishes that transport you to a particular place or feeling, evoking the warmth of a kitchen, the comfort of a home, or even a fleeting memory. Nigella Lawson’s Soupy Rice with Celeriac and Chestnuts is one of those dishes that manages to do all that and more.
I first came across this recipe during a long, cold winter when everything outside seemed as grey and insipid as the sky. In those moments, I found solace in cooking-especially the kind of dish that feels like it has been simmering for hours, gradually coaxing comfort from every ingredient. This recipe had me intrigued from the start: celeriac, an earthy root vegetable, and chestnuts, the kind of nut that feels both festive and homey, mixed with rice in a rich, almost brothy base. Nigella’s knack for creating comfort food without it feeling heavy or overindulgent was evident immediately.
In this piece, I’ll walk you through my experience with the recipe, share the things I learned, and explain how it’s become a personal favorite-one of those dishes I keep coming back to when I need something both nourishing and a little bit special.
Nigella Lawson’s Soupy Rice With Celeriac And Chestnuts Recipe
When you first look at this recipe, it might seem a bit unexpected, but I’ve found that those are often the ones that end up surprising you the most. There’s a quiet, understated elegance to this dish. The chestnuts provide a slight sweetness, and the celeriac lends a lovely, mild earthiness. The rice, almost porridge-like, absorbs the flavors in the most comforting way.
The beauty of Nigella’s recipe lies not just in the combination of ingredients, but in the method. Nothing is overly complicated, and yet every step brings out the richness of the individual flavors. It’s the kind of recipe you don’t have to think too much about-you just go with the flow and let it come together. It’s simple, but with a sophistication that makes it feel like you’ve done something extraordinary.
What makes this recipe even more delightful is its versatility. You can enjoy it as a cozy solo meal, or perhaps as an accompaniment to a larger spread, with its subtle flavor profile complementing so many other dishes.
Ingredient List
Before diving into the preparation, let’s take a look at the ingredients. It’s a relatively short list, which adds to its appeal, and each element plays an important role in achieving the dish’s distinctive flavor.
- Celeriac (1 large) – If you’ve never worked with celeriac before, it’s worth getting familiar with. Its slightly nutty flavor and fibrous texture make it a wonderful, hearty base for this dish. It doesn’t dominate, but rather adds depth and complexity.
- Chestnuts (about 200g) – I always buy pre-cooked, vacuum-sealed chestnuts for ease. The soft, sweet flavor of chestnuts is like nature’s candy, adding an unexpected layer to the dish.
- Rice (200g, ideally a short-grain variety) – The rice is meant to absorb all the lovely flavors of the stock and the other ingredients, so something like Arborio or another short-grain variety works best. You want that creamy, almost porridge-like texture.
- Vegetable stock (1 liter) – The stock is the lifeblood of this dish, bringing all the ingredients together. A good, rich vegetable stock makes a huge difference in the final flavor, so don’t skimp here.
- Butter (a couple of tablespoons) – Because everything’s better with butter, right? It adds a richness that balances out the nuttiness of the celeriac and chestnuts.
- Fresh thyme (a sprig or two) – Fresh thyme is like the subtle little nod in the background. It adds a bit of herby fragrance without overwhelming the dish.
- Sea salt and freshly ground black pepper – To taste, of course. Seasoning is key in this dish, as the flavors of the celeriac and chestnuts are relatively mild.
- Olive oil – A little drizzle for sautéing. It helps to bring everything together, creating a rich base.
How To Make Nigella Lawson’s Soupy Rice With Celeriac And Chestnuts?
This dish is surprisingly easy to make, though it feels decadent in a way that’s hard to pinpoint at first. The process starts with the comforting sizzle of vegetables hitting the pan. You begin by sautéing the celeriac in a bit of olive oil and butter, letting it soften and take on a golden hue. There’s something almost meditative about this step-the quiet hum of the pan, the buttery fragrance filling the air. I find myself smiling a bit in these early stages, as the kitchen fills with the scent of possibility.
Once the celeriac has softened, you add the chestnuts and rice, stirring gently so that everything gets coated in the butter and oil. Then comes the vegetable stock, slowly poured in, followed by the fresh thyme. I’ve learned not to rush this step-the slow simmering process is key. You want the rice to soak up the stock and become tender, but you also want to preserve the integrity of the celeriac and chestnuts, so they don’t dissolve into mush.
As the dish cooks, I like to check the rice and stock occasionally. It’s almost like a gentle dance, adding more stock when needed, stirring the ingredients together so that they have time to absorb and meld. The result is a thick, rich, soupy rice dish that’s hearty but not overwhelming. The flavors have melded together, and the aroma? It’s utterly intoxicating.
Once everything is cooked to perfection, I finish with a good seasoning of salt and pepper, maybe a little more butter if I’m feeling indulgent, and a handful of fresh thyme leaves scattered on top. The dish is simple, yet incredibly satisfying. Every bite is comforting without being too heavy.
Things I Learned
Cooking this dish taught me a few valuable lessons that I now carry with me whenever I cook something similar. First, don’t underestimate the power of slow simmering. The key to making the rice creamy and the flavors rich is to let everything take its time. You don’t want to rush the process; give the dish a chance to develop its full depth of flavor.
Second, I learned that small changes in seasoning-like a little extra butter at the end-can take something good to great. Don’t be afraid to adjust the flavor to your taste as you go, especially when working with ingredients like celeriac, which is naturally subtle.
Lastly, I discovered that this dish is more forgiving than I originally thought. If you don’t have chestnuts, other nuts like walnuts or hazelnuts work in a pinch. If celeriac is hard to find, celery root (though not quite the same) can step in. The essence of the recipe is in the balance, and once you understand that, you can play around with substitutions.