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Nettle Risotto

Nettle RisottoIf you've never felt brave enough to make nettle risotto you're missing out on a treat. The young leaves are velvety and honestly don't sting once cooked! Don't be tempted to use the larger leaves as they can be quite tough, just take the light green tips (wear gloves when you pick them). Serves 4.

 

Ingredients

  • Two handfuls of young nettle leaves, washed
  • 1 leek
  • 1 cupful of peas, fresh or frozen
  • 1 litre vegetable stock
  • 1 large glass white wine
  • 50g butter
  • 1 medium onion, chopped
  • 400g risotto or basmatti rice
  • 100g fresh cheese, grated
  • Salt and pepper to taste

Method

Fry the onions in the butter for a few minutes until soft and translucent, add the leeks and nettles and soften. Then add the rice and continue to fry for another minute. Add half of the stock and turn down the heat to a simmer, then stir occasionally and keep topping up with a splash of wine and a splash of stock as the rice absorbs the liquid. Keep cooking until the rice is soft but al dente, then stir in the cheese and serve with a glass of cold, crisp New Zealand Sauvignon Blanc.

This is suitable for vegetarians, but as we're not vegi we often add some chopped bacon (at the start with the onions) and use chicken stock instead of vegetable... delicious!