Healthier Version Of A Classic Recipe

Celery Pear Risotto

Average: 5 (3 votes)
(3 votes)
Celery Pear Risotto

Celery Pear Risotto - Creamy autumn delight

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Health Score:
95 / 100
45 min.

Healthy, because

Even smarter

Nutritional values

Secondary plant substances such as phthalides from the essential oils of celery can relieve cramps, dilate blood vessels and thus reduce high blood pressure. Cashews are a source of magnesium and phosphorus. These minerals guarantee proper muscle and nerve function.

If you want to add more fiber, minerals and vitamins to the risotto celery pear, you can also use whole-grain risotto rice. However, this will increase the cooking time and the amount of broth required - you will find exact details on the respective packaging.

1 serving contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein7 g(7 %)
Fat9 g(8 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K32.8 μg(55 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3 mg(25 %)
Vitamin B₆0.3 mg(21 %)
Folate70 μg(23 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10 mg(11 %)
Potassium491 mg(12 %)
Calcium66 mg(7 %)
Magnesium54 mg(18 %)
Iron1.9 mg(13 %)
Iodine4 μg(2 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.6 g
Uric acid78 mg
Cholesterol0 mg
Complete sugar11 g


2 Pear
4 sprigs thyme
½ Celery root (9 oz)
1 onion
1 garlic clove
2 Tbsps olive oil
7 ozs risotto rice
28 ozs Vegetable broth (warmed)
2 Tbsps cashew butter
How healthy are the main ingredients?
olive oilthymePearoniongarlic clovesalt

Preparation steps


Wash pears, cut in half, core, and cut one of them into narrow wedges, and the other into very small cubes. Wash thyme, shake dry, and pluck leaves; mix about half of it with the pear wedges. Spread on a baking sheet covered with baking paper and bake in a preheated oven at 180 °C (convection oven 350 °F for about 25 minutes until brown.


Peel celery, onion and garlic, dice celery and onion finely, chop garlic finely. Fry together in a pot in hot oil over medium heat for 2-3 minutes. Add rice, fry for 2 minutes, and cover with a little broth. While stirring regularly, gradually add the remaining broth and cook the rice for 15-20 minutes.


Mix cashew puree and pear cubes into the risotto and season with salt and pepper. Divide the risotto between deep plates, place the pear slices on top and sprinkle with the remaining thyme.