Nettle Risotto

We've always liked the idea of growing our own food but we're not very good at it. However one thing we do grow well in our garden are nettles! 

Ingredients

250g nettle leaves

125g butter

125ml dry white wine

1 onion

100g vegetarian Italian hard cheese

400g risotto rice e.g. Arborio
2.5 litres vegetable stock

Method

Put aside a dozen nettle leaves then blanch the rest in salted boiling water for 30 seconds, drain and pulse in a food processor to make a paste. Add a little water if needed to bring it together. 

Bring the veg stock to a boil, then reduce to a simmer. 

Place the dozen or so nettle leaves on a baking tray, season with salt and pepper and place in a hot oven for 15-20 minutes until crisp.

Melt 50g of butter in a heavy-based pan, add the onion, and cook gently.  Add the rice and stir both to coat it in the butter and to "toast" the grains. Make sure all the rice is warm, then add the wine. Let the wine evaporate until the onion and rice are nearly dry, then add stock, a ladle full at a time, stirring constantly, each time waiting for the liquid to evaporate before adding the next ladle.

After about 10 minutes, add the nettle paste, and carry on cooking, adding stock as you go, until the rice is soft but still al dente.  Turn down the heat, allow it to rest for a couple of minutes, then, beat in the remaining butter (cubed) and vegetarian hard cheese. 

Season, garnish with the oven-dried nettle leaves and serve immediately.