Nettle risotto: an easy and cheap recipe. Great recipe in spring, when you can pick up the nettles!
I remember as a child going with my mum in the field to pick up nettles… With the big household gloves and a plastic bag.
She then would have made risotto or a soup out of them.
I have never cooked them as an adult.
In the last years during the summer every time I saw them I would say to myself: “Bummer! I forgot to pick up the nettles in spring this year too!”
Well this time I didn’t!
The sun was stunning yesterday and I walked to Juliasdale organic farm with the kids.
We literally inhaled spring. The temperature, the light and…the lambs were a great treat!
I filled my bag with the green stingy leaves and happily headed home for my risotto!
INGREDIENTS (5 portions)
700g vegetable stock
Wash more than once the tender nettle stems in plenty of water using your household gloves.
Chop the onion finely and add it to warm extra virgin olive oil into a large pan. When the onion is soft add the chopped nettles and let them cook for a couple of minutes stirring occasionally.
Add the rice and stir continuously with the help of a bit of wine (half a glass) when the wine has evaporated you can add a bit of the boiling vegetable stock and stir.
As soon as you realize it is going to dry add another ladle of stock and stir. Keep doing it until the rice is cooked.
Switch off the fire, add a knob of butter (or extra virgin olive oil) and Parmesan if you like and cover for a couple of minutes. Mix well and serve immediately.