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🍽️ Creamy Risotto with Fresh Nettles

446 kcal · 30 min · 4 servings

Creamy Risotto with Fresh Nettles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the nettles under running water and shake them well to dry.
  2. 2. Carefully pluck the leaves off the stems.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Add the nettle leaves to the boiling water for 1 to 2 minutes (this short cooking process is called blanching).
  5. 5. Remove the leaves immediately and place them in a bowl of ice water to fix the green color.
  6. 6. Let the leaves drain.
  7. 7. Squeeze the leaves firmly with your hands to remove as much water as possible.
  8. 8. Take the cheese and remove the hard rind.
  9. 9. Cut the cheese into small cubes of about 1 centimeter in size.
  10. 10. Peel the onion and the garlic.
  11. 11. Chop the onion and garlic very finely.
  12. 12. Put the dried nettle leaves and 1 tablespoon of oil into a blender.
  13. 13. Chop the mixture into a fine paste using several short pulses.
  14. 14. Heat the remaining oil and 1 tablespoon of butter in a pot.
  15. 15. Add the chopped onion and garlic to the pot.
  16. 16. Sauté the vegetables over medium heat for 1 to 2 minutes until they are soft and translucent.
  17. 17. Add the rice to the pot.
  18. 18. Fry the rice while stirring constantly for 2 minutes.
  19. 19. Deglaze the rice with 100 milliliters of broth.
  20. 20. Let the liquid reduce almost completely while stirring over low heat.
  21. 21. Pour in another 200 milliliters of broth.
  22. 22. Season everything with salt and pepper.
  23. 23. Cook the rice for about 20 minutes while stirring constantly.
  24. 24. Add more broth gradually as needed until the rice is cooked.
  25. 25. Stir the nettle paste thoroughly into the finished rice.
  26. 26. Gently fold in the cheese cubes and the remaining butter in pieces into the risotto.
  27. 27. Let the dish rest for 3 minutes.
  28. 28. Serve the risotto on plates.

Nutrition per serving