Creamy Nettle Risotto

Ingredients

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (60g) fresh nettle leaves, blanched and chopped 2 cups (60g) fresh nettle leaves, blanched and chopped
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir it for a minute until it is well coated with the oil.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. 5.
   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next.
6. 6.
   After adding half of the vegetable broth, stir in the blanched and chopped nettle leaves.
7. 7.
   Continue adding the remaining vegetable broth gradually, stirring constantly until the rice is cooked al dente and the risotto has a creamy consistency.
8. 8.
   Remove the pan from heat and stir in the grated Parmesan cheese, butter, and lemon zest. Season with salt and pepper to taste.
9. 9.
   Cover the pan and let the risotto rest for a few minutes before serving.
10. 10.
    Serve the creamy nettle risotto hot, garnished with a sprinkle of Parmesan cheese and a few nettle leaves for an elegant touch.

Treat your ingredients with care...

• Nettle leaves — When handling fresh nettle leaves, it is important to wear gloves to avoid stinging. Blanching the leaves in boiling water for a minute before chopping them will remove the stinging hairs and make them safe to consume.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine during the final minutes of cooking.
• For a more vibrant green color, blanch the nettle leaves in salted water.
• If you prefer a creamier texture, stir in an extra tablespoon of butter at the end.
• Experiment with different herbs such as thyme or basil to add a unique twist to the dish.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the creamy nettle risotto as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

To elevate the presentation, garnish the creamy nettle risotto with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and a few nettle leaves. Serve it in individual bowls or on a large platter for a family-style meal.