Name: Stinging Nettle Risotto
Ingredients: 30-40 leaves nettle tops ( (pick the top 4 off each plant you can include the stem)); handful Chives; handful Arugula; wet garlic greens; 1 small onion chopped thinly; 30 ml Butter; 200 g arborio rice; 500 ml chicken / veg stock; salt and pepper; 125 ml small glass of white wine* optional (if not using increase stock by same amount)

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Recipe by Jacqui Shannon, adapted from Hugh Fearnly-Whittngstall

Stinging Nettle Risotto

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Servings:

Ingredients

30-40 leaves nettle tops (pick the top 4 off each plant you can include the stem)
handful Chives
handful Arugula
wet garlic greens
1 small onion chopped thinly
30 ml Butter
200 g arborio rice
500 ml chicken / veg stock
salt and pepper
125 ml small glass of white wine* optional if not using increase stock by same amount

Instructions

Blanch the nettles in boiling water 60-90 seconds, immediately plunge into ice water, then drain, squeeze dry, and chop finely.
Wash and chop chives and wet garlic greens
Wash arugula, (if you find it too strong whole, it can be chopped)
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
In a separate pot heat stock to simmering
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
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
Serve when warm but not hot, sprinkling on remaining herbs, salt pepper and a drizzle of olive oil.
Parmesan can be grated and added to the garnish if desired.