Stinging Nettle Risotto

Recipe by Jacqui Shannon, adapted from Hugh Fearnly-Whittngstall

Nettle Risotto
Stinging Nettle Risotto
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Nettle Risotto
Stinging Nettle Risotto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Blanch the nettles in boiling water 60-90 seconds, immediately plunge into ice water, then drain, squeeze dry, and chop finely.
  2. Wash and chop chives and wet garlic greens
  3. Wash arugula, (if you find it too strong whole, it can be chopped)
  4. Melt butter in a large heavy pan and add onion. cook on low until onion is soft but not caramelized add rice and stir until coat it in the melted butter, approximately 2mins
  5. In a separate pot heat stock to simmering
  6. Ladle in stock one at a time adding the next when the previous is nearly completely absorbed.stir slowly anid occasionally so the rice never sticks
  7. Add the wine the same way, and when the mixture is crreamy remove from heat and stir in the nettles and half of the herbs
  8. Serve when warm but not hot, sprinkling on remaining herbs, salt pepper and a drizzle of olive oil.
  9. Parmesan can be grated and added to the garnish if desired.
Recipe Notes

Cooking times vary approx 25-30min

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