I made a gorgeous mushroom risotto last week that called for celery. I didn't have any, but what I did have was Parcel in the garden. It's leaves look like flat leaf parsley, but smells of and has the flavour of celery, so I used it to substitute. It worked a treat.
I used some of the mushrooms that we found in June that I had frozen.
1 onion, sliced thinly
2 celery sticks, sliced
2 tablespoons oil
350 grams mushrooms, sliced
1 lemon, finely grated rind and juice
175 grams arborio rice
400 ml vegetable stock or chicken stock
125 gr frozen peas
75 grams grated cheese
2 tablespoons grated parmesan
2 tablespoons chopped parsley
Fry onion and celery for a few minutes in oil. Add the mushrooms, lemon rind and juice and cook for 10 minutes.
Add in the rice, stirring for 2 minutes. Add stock and simmer gently, covered, for about 20 minutes. If the rice isn't tender and there is no more liquid add a little more stock or water and give it another 5-10 minutes.
Stir in the peas, cheeses and parsley until the cheese has melted.
Serve and enjoy. Delicious.