
Nettle risotto

by:




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 deepfried nettle leaves.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
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
preparation

comments