Stinging Nettle Risotto

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 onion, chopped
1 1/2 cups Arborio rice
1/2 cup white wine
1/2 teaspoon salt (or to taste)
Freshly ground black pepper
1/2 pound stinging nettles
1 cup spring peas (or other spring vegetable, like chopped steamed asparagus)
1/4 cup freshly grated Parmesan

1. Boil stinging nettles briefly (2-3 mins) until a bright green which will neutralize the sting, drain, remove leaves from woody stems, spin dry in a salad spinner, and then chop. (HINT:  If you save the water from boiling the nettles you will have nettle tea!)
2. Bring the broth to a simmer in a medium saucepan.
3. Heat the oil in a heavy saucepan, cooking the onion until soft ( 3 to 5 mins)
4. Add rice, salt and pepper to taste.  Stir constantly (1 min)
5. Add wine, simmer while stirring, until absorbed (1 min)
6. Add 3/4 cup of the broth, simmer while stirring until broth is absorbed. Continue adding broth in this manner, 3/4 cup at a time, allowing broth to absorb before adding more.  Stir constantly through this process until rice is fully cooked and creamy-looking (15-20 mins).
7. Stir in the prepared vegetables, cooking until the vegetables are hot.
8. Stir in the Parmesan, adding more broth if the risotto gets too thick. Serve immediately.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Rice, Side Dish. Bookmark the permalink.

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