Nettle risotto


by: Elisia

This is a spring risotto — for when the nettles are growing everywhere. Food for free. Just remember to handle the nettles with gloves, or avoid touching the stalks, which are the part with the sting. In the restaurant, we garnish this risotto with deep—fried nettle leaves.


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serves: 4

2 leaves handfuls of young nettle

10 cups good vegetable stock

3 1/2 tablespoons butter

1 onion (chopped very, very line)

2 cups vialone nano rice

1/2 cup dry white wine

salt and pepper

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

1 cup finely grated Parmesan

Nutrition Facts
Nettle risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 447

  • Total Fat: 32.2 g
  •     Saturated Fat: 20 g
  •     Trans Fat: 1 g
  • Cholesterol: 87.3 mg
  • Sodium: 712.2 mg
  • Total Carbs: 22.7 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 2.1 g
  • Protein: 13.9 g

how is this calculated?

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1.  Blanch the nettles in boiling salted water for 30 seconds, drain and put into a food processor. Pulse to a puree, adding a little water if the mixture isn't moist enough.

2.  Bring the pot of stock to at boil close to whore you are going to make the risotto, then turn tho heat down to a bare simmer.

3.  Melt the butter in a heavy-bottomed pan, and add tho chopped onion. Cook gently until softened but not colored (about 5 minutes).

4.  Add the rice and stir it around to coat it in the butter and "toast" the grains. Make sure all the grains are warm, then add the wine. Let the wine evaporate completely until the onion and rice are dry. Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful.

5.  Carry on cooking for about 15 to 17 minutes, adding the stock continuously in this way. After about 10 minutes, add the nettle puree and bring the risotto back up to temperature. Carry on cooking for another 5 to 6 minutes until the rice grains are soft but still al dente, adding more stock as necessary. The risotto shouldn't be too soupy when you add the butter and Parmesan at the end, or it will become sloppy. The risotto is ready when the grains are soft but still al dente.

6.  Turn down the heat, to allow the risotto to rest for a minute then,

7.  For the mantecatura, using a wooden spoon, vigorously boat in the cold butter cubes and finally the Parmesan, making sure you shake the pan energetically at the same time as you boat. Season to taste and serve.

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