How to make a tasty nettle risotto

July 4, 2014 • Diet, Domestic Goddess, Health Matters

Harvest fresh, young nettle tops from nettles growing away from busy paths and polluted areas.


If nettles are out of season, use young spinach leaves instead.

2 medium onions, sliced

2tbsp olive oil

400g risotto rice

150ml dry white wine

1 litre vegetable or chicken stock, kept hot

200g nettle tops

Salt and pepper

115g Parmesan cheese, freshly grated

To garnish: 2tbsp chervil or parsley, finely chopped

In a heavy-based saucepan, gently sweat the onions in the olive oil for about 10 minutes. Stir in the rice to coat with oil and cook for about 2 minutes. Pour in the wine and cook until the rice has absorbed all the liquid. Add the vegetable or chicken stock, a ladleful at a time, allowing the rice to absorb it all before adding more. Continue until the rice is cooked, but still retaining bite – the risotto should be loose and creamy. Meanwhile, steam the nettles until thoroughly wilted. Squeeze lightly and chop roughly. Stir in the risotto and heat through for 2 minutes. Season well and serve immediately, sprinkled with Parmesan and chervil or parsley.

Article sourced from and with kind thanks to The Complete Guide to Nutritional Health.

Available from Amazon.

© Photographer: Gabrieldome | Agency:

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