Nettle Risotto

Nettle Risotto

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Servings: 4
Calories: 578


  • 4 oz tender young nettle tops net weight
  • 11 oz risotto rice e.g. arborio
  • 3 large shallots or 1 small onion
  • 2 oz butter
  • 4 floz dry white wine
  • 2 3/4 pints chickenstock
  • 1 oz grated Parmesan cheese
  • salt and pepper


  • Heat the stock in a large saucepan. Wash the nettle leaves. Blanch for 2 minutes in boiling salted water, drain and chop very finely.
  • Peel the shallots, chop very finely and cook gently in half the butter in a large saucepan for a few minutes until tender. Add the chopped nettles and cook for 2-3 minutes, stirring.
  • Sprinkle in the rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine.
  • Cook, uncovered, until all the wine has evaporated, then add about 8 fl oz (225 ml) boiling hot stock; leave the risotto to cook, stirring occasionally and adding about 4 fl oz (120 ml) boiling stock at intervals as the rice absorbs the liquid.
  • After about 14 - 15 minutes' cooking time the rice will be tender but still have a little 'bite' left in it when tested; take off the heat and stir in the remaining butter which will melt and make the rice look glossy; sprinkle with the freshly grated Parmesan cheese.
  • Add salt and pepper to taste, stirring gently.
Calories: 578 kcal
Carbohydrates: 80 g
Protein: 17 g
Fat: 18g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 46 mg
Sodium: 680 mg
Potassium: 591 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 996 IU
Vitamin C: 2 mg
Calcium: 240 mg
Iron: 5 mg
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