Stinging Nettle Risotto

    40 minutes

    This is a fairly straightforward risotto with stinging nettle soup mixed in. I serve this with a poached egg on top - which I know sounds weird - but it adds to the creamy texture.

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    Serves: 2 

    • 1 medium onion, chopped
    • 1 clove of garlic, chopped
    • 2-3 tablespoons olive oil
    • 1 cup (220g) arborio rice, rinsed
    • 1 litre chicken or vegetable stock
    • salt and pepper to taste as needed
    • 4 tablespoons stinging nettle soup
    • 1 medium egg

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Lightly fry the onion in the olive oil until it is translucent, and then add the garlic and cook for 2 minutes. Add the rice and stir until all of the grains have taken on the oil.
    2. Add a ladle of stock and stir over a medium heat until all of the stock has been absorbed and then add another ladle of stock; keep repeating this process until the rice is nice and creamy, but still firm. Keep tasting and checking the seasoning.
    3. Once the rice has reached the right texture stir in the nettle soup a spoon at a time and keep stirring for a further 2 minutes, and again check the seasoning. You can now serve up your risotto.
    4. If you wish, serve with a poached egg on top of the risotto; this adds an even creamier texture.

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