Nettle Risotto

Name: Nettle Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Rice 1.67 cups; Common nettles 14.1 oz; Extra virgin olive oil 2 ¼ tbsp; White wine ¼ cup; Leeks 3.5 oz; Vegetable broth 4 ¼ cups; Butter 3 tbsp; Parmigiano Reggiano PDO cheese to grate to taste

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513

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 513
Carbohydrates g 73.4
of which sugars g 3.3
Protein g 10.3
Fats g 18.9
of which saturated fat g 7.56
Fiber g 3.6
Cholesterol mg 32
Sodium mg 377

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low
Note plus the time to prepare the vegetable broth

PRESENTATION

Recipe by
Sebastian Fitarau

Nettle risotto is a true delight that surprises anyone who tries it for the first time. In Northern Italy, where wild greens are pretty much a staple in local cooking, this dish is a springtime favorite with deep roots in the countryside. And look, stinging nettles have been consumed since ancient Greek and Roman times, and Italians love using fresh, local ingredients. The main star here is the stinging nettle, a wild plant that becomes tender and creamy once cooked, with a taste similar to arugula—just a little bitter but super unique. Some might be curious (or a bit nervous) about cooking with nettles due to their sting, but a quick blanch in boiling water takes care of that. Wearing gloves during cleaning is a classic trick, and it is worth it for the final dish. The color alone—seriously good—is enough to wow guests. The finished risotto is a bright green, moist, and just begging to be tasted.

In different parts of Northern Italy, folks love putting their own spin on stinging nettle risotto. Some add beets for a sweeter, earthier flavor, while others top it with scampi for a special touch. And here's the thing: no matter the version, this dish really really shows off what wild, foraged greens can do. In the same regions, you'll find nettle risotto recipes alongside other nettle-based dishes like frittata, ravioli and even lasagna with ricotta. All these recipes are part of a bigger tradition of using what nature provides, especially in the spring. People who love healthy, seasonal food often choose nettle dishes because they're packed with vitamins and minerals. And you know what? They taste really fresh. For anyone into healthy risotto recipes or looking to try something a bit different, this dish can turn a regular meal into something memorable. It pairs beautifully with a simple salad or just a chunk of rustic bread to soak up every last bit of that creamy sauce. Whether you are a seasoned cook or trying something new, nettle risotto is a delicious way to show the flavors of Northern Italy. For sure.

How to prepare Nettle Risotto

To prepare the nettle risotto, first, start by making the Vegetable broth. At this point, take care of cleaning the nettles: first, wear gloves to protect your hands from their stinging power, which will disappear once cooked. Remove the leaves from the nettles, eliminating the stems: you will obtain about 7 oz of cleaned nettles 1; then wash them in plenty of cold water 2 and let them drain 3.

Pour 2 tsp of oil into a saucepan, let it heat, then add the nettles 4, cover with a lid 5, and when they are slightly wilted, add a little water (about 1/4 cup) 6 which will help the cooking.

After about 10 minutes, the nettles will be ready 7, turn off the heat and transfer them into a tall glass 8 and blend them with an immersion blender 9,

until you obtain a smooth cream 10. Then set it aside and move on to the risotto. Take the leek, remove the ends 11, and slice it thinly 12.

In another saucepan, pour the remaining amount of oil, then add the leek 13, let it wilt over low heat for 4-5 minutes; then add the rice 14 and toast it, stirring often. When it changes color, deglaze with white wine 15.

And only when all the alcohol has evaporated, add a couple of ladles of hot broth 16. Cook the risotto for about 5 minutes, then add the nettle cream 17, stir 18, and finish cooking the risotto by continuing to add more hot broth only as needed.

Once the rice is cooked, turn off the heat, add the butter 19, and stir it in 20. At this point, plate your nettle risotto and serve it with grated Parmesan cheese 21.

Storage

Nettle risotto can be stored for a maximum of one day in the refrigerator. Freezing is not recommended.

Advice

To stir in the risotto, you can substitute the butter with a creamy cheese like robiola.

Also, try the recipe for borage risotto with squid, another wild herb used in the kitchen to make delicious first courses!

For the translation of some texts, artificial intelligence tools may have been used.

Nettle Risotto

PRESENTATION

How to prepare Nettle Risotto

Storage

Advice

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