Nettle and lemon risotto is a creamy and flavorful dish that highlights the bright taste of fresh nettles combined with the refreshing zing of lemon. This comforting risotto is perfect as a main course or a side dish, offering a delightful way to enjoy the nutritional benefits of nettles.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth (find my broth recipes HERE and HERE)
- 1 cup fresh nettles, stems removed and roughly chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
1. In a saucepan, heat the vegetable or chicken broth over low heat to keep it warm.
2. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the minced garlic and Arborio rice to the skillet, stirring for about 1-2 minutes until the rice is lightly toasted.
4. If using, pour in the dry white wine and cook until it has mostly evaporated.
5. Begin adding the warm broth to the rice one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. In the final minutes of cooking, stir in the chopped nettles, lemon zest, and lemon juice. Cook until the nettles are wilted and tender, about 2-3 minutes.
7. Remove from heat and stir in the grated Parmesan cheese, if using. Season with salt and pepper to taste.
8. Serve the risotto warm, garnished with fresh parsley if desired. Enjoy this vibrant nettle and lemon risotto!
Aprile's Kitchen 