Nettle Risotto (Teifi Nettle)
A gorgeous green treat to celebrate spring and raw cheese!
Serves 2
Ingredients
200g risotto rice
1 medium white onion
2 cloves of garlic
1 cup white wine
1 colander’s worth nettles (don’t forget your gloves!)
40g butter
1tbsp olive oil
1 chicken stock cube (made up with a pint of boiling water)
150g Teifi Nettle
Method
Dice your onion and start softening it in a pan, with the oil and butter, over a medium heat. Then mince your garlic and add once the onion has started to go translucent.
In a separate pan place some water on to boil.
Once garlic has been in the pan for a couple of mins add the rice and stir around so it soaks up the onion flavors then pour in the wine.
Slowly stir the risotto until the wine has nearly been absorbed then pour in the stock, stir and check regularly to make sure it's not sticking.
While the risotto is cooking, place a bowl of cold water in the sink, then put all the nettles into the boiling water for 3-4 mins.
Lift the nettle out and put them into the bowl of cold water to stop them cooking.
Now remove the nettle leaves into a whizzer (I used my stick blender with pot attachment) to make a green puree.
Check to see how the rice is doing, you are aiming for it to still have a bit of bite but not gritty/stick in your teeth. You may need to add a little more water if it isn't quite ready.
Grate the nettle cheese and stir it and the puree through the risotto once the rice is ready. Season to taste.
Serve straight away with a drizzle of olive oil.
TIP: Fresh/new nettles give the best flavor and if picking near the side of a road remember to wash them first.
This recipe is produced by Holly Bull @secretediblegarden
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