Nettle Risotto

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Nettle Risotto


Serves: 4 people


  • 2 Handfuls of young nettle leaves
  • 1 Lt vegetable stock
  • 320g Arborio Rice
  • 50g Dry white wine
  • 60g Butter
  • 100g Shallot very finely chopped
  • 100g Grated Parmigiano Reggiano
  • 30g Extra Virgin Olive Oil
  • Salt and pepper to taste



For a good Nettle Risotto, first of all, prepare the vegetable stock. Wearing a pair of gloves, wash the nettle in cold water and drain them. Grab the nettles with tongs or using gloves and put them into a pan with some warm evo. After a couple of minutes, add some water (50g) and finish to cook them. After 10 mins nettle will be ready, turn off the heat and blend them to obtain a purée.

Melt 30g of butter in a heavy-based pan, add the shallot, and cook gently until translucent. Add the rice and stir both to coat it in the butter and to “toast” the grains. Make sure all the rice is warm, then add the wine. Let the wine evaporate until the shallot and rice are nearly dry, then add stock, a ladleful at a time, stirring constantly, each time waiting for the liquid to evaporate before adding the next ladle.

After about 5 minutes, add the nettle purée, and carry on cooking, adding stock as you go, until the rice is soft but still al dente and then add 30g of butter and Parmesan.

Turn off the heat, allow it to rest for a couple of minutes and Buon Appetito!