Risotto con le Ortiche – Stinging Nettle Risotto

Our attempt to buy as little as possible from the supermarkets is paying off! It is almost as if we had spent the past 5 years preparing for this lockdown event.  We have not visited the supermarket since two weeks before lockdown started, and will go to get only white vinegar and body wash tomorrow morning as early as possible. The vegetable garden is now going into winter and everything has slowed down in the cool weather, we have some beans, artichokes, cardoon, lettuces, rocket, potatoes, leeks, spring onions, a few green tomatoes, lots of fruit and so on left to pick. One source of greens, however that is growing well now with lots of tender young shoots is stinging nettle. There are a few plants in the chook run that the chooks like to peck at, but they left enough for us to harvest. We love the taste and since today was leftover day, which means risotto with everything in the fridge, Mrs BYF pulled it all together by adding a handful chopped  stinging nettle. The result was so delicious that I decided to share

Stinging nettle also makes wonderful pesto  – just use nettle instead of basil

Risotto with everything and Stinging Nettle

1 Cup blanched stinging nettle. The blanching gets rid of the sting, if you use gloves you can skip the blanching

1 Cup diced leftover roasted lamb (home butchered) including the gravy left in the pot

4 Skinny leeks (out of the garden) chopped including the leaves

4 Spring onions (out of the garden) chopped including the leaves

2 Cloves garlic (out of the garden) chopped

1 Green chilli (out of the garden) chopped

11/2 Cup of Arborio rice

1 Litre of good unsalted stock, I used home made quail and vegetable, kept hot on the side

1/4 Cup or more of olive oil or vegetable oil for frying

1/2 Cup grated parmigiano to sprinkle at the table

Salt and pepper to taste

Mrs BYF uses her trusty medium sized cast iron pot which is good for everything

Pour the oil in the pot, add the chopped leeks and spring onions and fry gently until tender, put the garlic in towards the end of the process to avoid it burning. Add the rice and fry until the first grain pops then pour in a glass of white wine (home made). When the wine has evaporated, ladle about a cup full of stock on to the rice, more if needed to stop the rice from sticking. Now keep stirring to gelatinise the starch in the rice slowly over low heat to make a creamy risotto, intermittently adding a few spoonfuls of stock, not too much at a time. When the rice is almost al dente, it takes about 20 minutes, add the  diced meat and the nettles. Heat through, check for salt and pepper and serve immediately in warmed bowls or pasta plates. Sprinkle with lots of grated parmigiano at the table.

Enjoy with a couple of glasses of home made red wine !!!

2 thoughts on “Risotto con le Ortiche – Stinging Nettle Risotto

  1. Thank you BYF, for the inspiration. We have plenty of nettles popping up and have also been feeling, like you, very fortunate to have a garden with plenty of green edibles in these times- have yet to make our own wine though!
    Sophia (My girls and I collected some fertilized eggs from you once as one of our hens was incurably clucky. The chicks are well and truly grown now, and good layers. Thank you!)

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