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Risotto of Nettles and Wild Herbs

A creamy vegetarian risotto made by blanching nettles and herbs, then slowly cooking Arborio rice with stock and white wine.

VegetarianDinnerRisottoNettlesForaged
Estimated Nutrition
Calories
699.1
kcal / serving
1398.2 kcal total
Carbs
86.2g
per serving
172.4 g total
Fat
29.3g
per serving
58.6 g total
Protein
9.3g
per serving
18.5 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
GrainsCereals
200
g
Arborio Rice
Liquids
500
ml
Vegetable Stock
can also use chicken or veal stock
150
ml
White Wine
one wine glass
NutsSeeds
1
bunch
Chervil
wild or garden variety, finely chopped
1
bunch
Chives
wild or garden variety, finely chopped
1
bunch
Yellow Rocket
leaves, finely chopped
4
piece
Garlic
wild leaves, finely chopped
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
15
ml
Olive Oil
to trickle on each portion
Vegetables
35
piece
Nettle
tops, blanched and finely chopped
1
piece
Onion
small, chopped very finely

Method

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