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Nettle Risotto

Nettle Risotto

Dietary: Gluten Free, Vegan

Serves: 4   


  • 250g risotto rice (Arborio)
  • 1 onion finely chopped 
  • 2 tbsps olive oil 
  • 150ml white wine 
  • 700ml vegetable stock 
  • ½ carrier bag nettle tops (approx 125g)
  • salt and freshly ground black pepper     


  1. In a large heavy-bottomed saucepan, gently fry the onion the olive oil until soft. 
  2. Add the risotto rice to the onion mixture, stir well to coat the rice grains and then add the wine and cook, stirring constantly until the wine is absorbed. 
  3. Then start adding enough stock to cover the rice and simmer gently, stirring all the time. 
  4. When the stock has almost all been absorbed, add more stock a little at a time, until it has all been absorbed. This takes about 15-20 minutes. 
  5. At the last addition of stock, add nettle tops to the risotto. 
  6. Season to taste. 
  7. The consistency of the risotto should be creamy, not stodgy, with the grains of rice separate with a bite to them. 
  8. Serve with lightly fried Morels and freshly ground black pepper.

Morels & Nettles fro Risotto