about 1.5 litres/2 1⁄2 pints Vegetable Stock
25 g/1 oz butter 3 tablespoons olive oil
300 g/11 oz fresh young nettles, coarsely chopped 350 g/12 oz risotto rice
5 tablespoons dry white wine 200 ml/7 fl oz single cream 40 g/1 1⁄2 oz Parmesan cheese, freshly grated


1.Bring the stock to the boil. Meanwhile, melt the butter with the oil in another saucepan, add the nettles and cook over a low heat, stirring occasionally, for afew minutes.
2.Stir in the rice and cook, stirring, until the grains are coated in fat. Add the wine and cook until it has evaporated.
3.Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
4.This will take 18-20 minutes. When the rice is almost tender, stir in the cream. When the rice is tender, remove the pan from the heat, stir in the Parmesan, cover and leave to stand for 2 minutes before serving.

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