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Stinging Nettle Risotto

    Nettle Risotto

    Recipe by Jacqui Shannon, adapted from Hugh Fearnly-Whittngstall

    Nettle Risotto

    Stinging Nettle Risotto


    • 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


    • 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.


    Cooking times vary approx 25-30min
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