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.