Nettle Risotto
Everything is growing like mad on the farm right now. The vegetables and the weeds! And here at the farm I eat both!
I find people are often a little dubious about eating nettles - there is a distant memory of a sludgy nettle soup in their past, and they have been put off ever since. Nettle soup can be delicious - but this nettle risotto has shot up to the top of my list of favourite ways to eat these nutritious greens.
If you’re not a member of our veg box scheme, then you will probably have to harvest your own nettles. Read more about how to pick them here.
Serves 2
1 small onion
1 clove garlic
2 tablespoons of butter
120g nettle tips
150g risotto rice
600-800ml boiling vegetable stock
100ml white wine (optional)
30g finely grated Parmesan (you can use whatever hard cheese you fancy)
1) First chop up your onion and garlic. Heat up a tablespoon of butter in a pan and cook the onions and garlic with a little seasoning, over a low heat with the lid on. You don’t want to brown them. Just cook them low and slow.
2) While the onions are cooking, you can deal with the nettles! Put a pan of water on to boil. Meanwhile wash your nettles. I use a large bowl of cold water and tongs to swish the nettles around in it. Rubber gloves are another option (but I’m slightly allergic to latex!)
3) Once the water is boiling, add a teaspoon of salt and throw in the nettles. Simmer them for around 3 minutes. Then strain them. Put the strained nettles into the centre of a clean teatowel, Wrap them up and give them a good squeeze to get out as much water as possible.
4) Once your nettles are cool enough to handle, chop them finely.
5) Your onion should be soft and translucent now. Add the risotto rice and stir well. Increase to a medium heat. Then start adding the stock.
6) Add around 1/4 of the stock and stir regularly until it’s all absorbed. It’s the stirring that makes the risotto lovely and creamy. Repeat the process until almost all the stock is absorbed.
7) Add the chopped nettles and white wine (if using) stir well and cook for a few minutes more.
8) Taste the risotto. The rice should be cooked, not crunchy. If it’s not yet cooked, keep stirring regularly and adding small amounts of stock (or boiling water) until it is.
7) Add the grated cheese and remaining butter. Add more seasoning if required and serve immediately. (Herb Robert flowers are an optional garnish!)
Pick nettles in the spring when they are young and tender. Just pick the tips (top 4 leaves or so).
It might seem like a lot of extra hassle, but I promise you, it’s worth it. Let the risotto cool down, then roll into golf-ball sized balls. Roll the balls in some raw egg, then in breadcrumbs and deep fry (or shallow fry) to make amazing arancini.
(Excuse my grubby fingers!)
