Nettles are one of the first foraged greens to appear in spring. Once blanched, their sting disappears and the leaves soften into something deeply green and tender, almost like spinach but with a deeper, more wild flavor. Blended into a purée and stirred through risotto, they turn the rice a vivid green. It’s exactly what I want to eat this time of year.
Nettle Risotto
Ingredients
For the nettle purée
6–8 oz (170–225 g) nettle leaves and tender tops, thick stems removed
Salt
Ice water
¼–½ cup warm chicken stock (from the risotto stock)
For the risotto
6 cups chicken stock
1 Tbsp unsalted butter
1 Tbsp olive oil
1 medium shallot, finely minced
1½ cups Arborio or Carnaroli rice
½ cup dry white wine
½ cup finely grated Parmigiano-Reggiano, plus more for serving
1 Tbsp unsalted butter, cold (for finishing)
Small squeeze of lemon (optional)
Instructions
- Pour the chicken stock into a saucepan, bring to a gentle simmer, then reduce the heat so it stays warm.
- Bring a large pot of well-salted water to a boil. Add the nettles and blanch for 30–45 seconds, until vibrant green. Transfer immediately to ice water. Drain and squeeze very dry. Transfer to a small food processor. Add ¼–½ cup of the warm stock and blend until completely smooth and fluid. Set aside.
- In a wide, heavy pan, melt 1 tablespoon butter with the olive oil over medium heat. Add the shallot and a pinch of salt and cook until soft and translucent. Add the rice and stir to coat. Cook 1–2 minutes, until the edges of the grains begin to look translucent. Add the wine and let it reduce almost completely.
- Add the warm stock one ladle at a time, stirring gently and allowing each addition to absorb before adding the next. From the first ladle of stock, cook 18–22 minutes, until the rice is creamy and tender with a slight bite at the center.
- Remove from the heat. Stir in the nettle purée. Add the Parmesan and stir until melted and silky. Stir in the cold butter to finish. Taste and adjust with salt and a small squeeze of lemon, if desired. Serve immediately.
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