Nettle risotto

Nettle risotto

By
From
Spring
Serves
6
Photographer
Andy Sewell

This is a wonderfully green, bright and optimistic risotto, to be served in the spring when nettles are growing everywhere. Be sure to wear gloves when handling the nettles to avoid getting stung – it is worth noting that the sting is in the stem and not in the leaves.

Ingredients

Quantity Ingredient
2 handfuls freshly picked nettles
2.5 litres chicken stock
50g unsalted butter
1 yellow onion, peeled and finely chopped
400g arborio or carnaroli risotto rice
130ml dry white wine

To finish

Quantity Ingredient
60g unsalted butter, chilled and cut into cubes
80g parmesan, freshly grated
sea salt
freshly ground black pepper

Method

  1. Bring a large pot of water to the boil. Wash the nettles in a bowl of cool water. When the water comes to a rolling boil, plunge in the nettles and blanch for 30 seconds. Drain the nettles and refresh them in cold water. Drain well and put the nettles into a food processor with about 1 tbsp water. Purée until smooth.
  2. Bring the stock to the boil in a pan, then turn down the heat to keep it at a simmer.
  3. Melt the butter in a heavy-based wide pan. Add the onion and cook gently until soft and translucent, without colouring; this will take about 5 minutes. Tip in the rice and stir well to coat the grains in the butter and warm them. Now add the wine and let bubble until reduced right down.
  4. Start to add the warm stock, a ladleful or two at a time, stirring gently but thoroughly as the stock is absorbed by the rice grains. Allow each addition of stock to be absorbed fully before adding the next ladleful. About 15 minutes into the cooking, add the nettle purée and stir well. Continue adding the stock until the rice is cooked through but still firm to the bite. The whole process will take about 18 minutes.
  5. Take off the heat, put the lid on and let the risotto rest for a minute, then stir in the butter cubes and grated Parmesan. Season with salt and pepper to taste and serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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