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Nettle Risotto

nettle risotto
Photo by Holly A. Heyser

Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too.

What’s more, blanched nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes a nettle risotto visually stunning.

The dish itself is pretty simple: Risotto rice, cooked nettles, butter, shallot, garlic, a little pecorino cheese and beef stock. The basic structure of this risotto holds with all sorts of variations. You could use a different grated cheese, such as parmigiana or a Greek mizithra. You can use onions instead of shallots.

You can switch out the nettles for spinach or any other delicate-leafed green (orach, chard or herbs work well). You can even use vegetable or chicken stock if you must, although the flavor will not be the same.

One thing you cannot switch out, however, is the rice. You absolutely must use short-grain rice to make risotto — long grain rice lacks the particular starch that sloughs off with constant stirring, and without it, you have no creaminess. No creaminess, no risotto. You can buy risotto rice in many supermarkets. Arborio is the most common.

A bowl of nettle risotto.
Print Recipe
4.60 from 5 votes

Nettle Risotto

You can use any spring green in this recipe. Nettles are the greenest, and most nutritious, but dandelions, spinach, curly dock, chard, amaranth or lamb's quarters are all good choices. 
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 people
Calories: 287kcal
Author: Hank Shaw

Ingredients

  • 1 cup risotto rice
  • 1 cup cooked, drained nettles or spinach (see below)
  • 2-3 tablespoons unsalted butter
  • 2-3 tablespoons grated pecorino cheese
  • 1 large shallot, minced
  • 3 minced garlic cloves
  • 4 cups stock (your choice)
  • Salt

Instructions

  • Depending what variety your nettles are, you will need four or five big tong-fulls of fresh nettles to get your cup of cooked nettles. Regular nettles (Urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (Urtica urens) and retain more of their volume when cooked. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a large pot of water boiling and add a handful of salt.
  • Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 2 minutes for dwarf nettles, about 4 minutes for regular nettles. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to drain. Get a cloth towel, like a tea towel, and put the nettles in it. Wrap one end of the towel one way, then the other end of the towel the other (like a candy wrapper) and squeeze out as much moisture as you can.
  • Chop the nettles finely — don’t use a food processor or you will get a mush. The finer you chop, the smoother your risotto will be. Remove any stray stems.
  • To make the risotto, heat 2 tablespoons of butter in a large saucier or heavy pot set on medium-high. Wait until the butter stops frothing and add the shallot. Cook for 3 minutes, stirring often.
  • Add the garlic and the rice and stir to combine. Stirring constantly, cooked everything for a minute or so or until all the rice is well coated with butter.
  • Add 1 teaspoon of salt and your first cup of stock and turn the heat to high. Stir it into the rice. When it starts boiling strongly, turn the heat down to medium and stir often, at least every minute or so, until the rice absorbs the stock. Add a second cup of stock.
  • When the second cup is absorbed, add the nettles and the third cup of stock. Stir well to combine. Keep stirring constantly now to develop the creaminess in the risotto, and to distribute the nettles evenly. Let the stock absorb.
  • Taste the risotto, and add salt if needed. It may need that fourth cup of stock, as you want the dish to be loose, not firm. At any rate, you will need at least a little more stock to loosen the risotto for the cheese and the final tablespoon of butter, which you add now. Stir everything well and let the butter and cheese melt in the risotto for about 4 or 5 minutes, still stirring often. Serve at once.

Notes

If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll in breadcrumbs and fry in olive oil. It is delicious.

Nutrition

Calories: 287kcal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 508mg | Potassium: 586mg | Fiber: 3g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

 

MORE NETTLE RECIPES:

  • Strettine, a nettle pasta
  • Nettle Pesto
  • Nettle Ravioli, Northern Italian style

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Reader Interactions

Comments

  1. Avatar for Todd BaierTodd Baier says

    January 21, 2020 at 10:56 pm

    I made this with dandelions for one of the first meals I cooked for the woman who is now my wife. Great job Hank!

    Reply
  2. Avatar for AbbieAbbie says

    June 19, 2019 at 7:28 am

    Would it still be as good as you say with veggie broth instead of beef? My partner is a vegetarian.

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 19, 2019 at 7:35 am

      Abbie: You bet. I sometimes make a quick broth with scraps and the stems from morels or button mushrooms, which adds a lot of flavor.

      Reply
  3. Avatar for Hank ShawHank Shaw says

    July 13, 2013 at 9:43 am

    Gary: Yes, I mean the young leaves. Any species works, in my experience.

    Reply
  4. Avatar for Gary MakusGary Makus says

    July 13, 2013 at 8:37 am

    first time here. Recipes look healthy. Had to look up nettles. first have to figure out what we mean by nettles. Assume young leaves. Apparently there are over 20 varieties of nettles. guess any nettle leaf will do. Please sub sea salt for salt. Big diff in taste and nutrition.

    Reply
  5. Avatar for Tanya @ Lovely GreensTanya @ Lovely Greens says

    June 2, 2012 at 10:03 am

    Looks delicious…I’ll need to see if I can find any young nettles to try this recipe with.

    Reply

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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