Nettle & Pea Risotto

[Guest guest]

By coincidence, a friend gave me a recipe for nettle and pea risotto and the

nettles on friday. I only stung my self one while preparing, and let the family

eat it before confessing what was in it. They all said they liked it, but only

my husband was brave enough for second helpings. The nettles need to be the

small fresh top leaves.

 

Nettle & Pea Risotto - For 2/3.

 

4oz nettles, picked off the stalk with gloves on!(sting is lost in cooking)

small bunch mint,leaves picked from the stalks

maldon sea salt and freshly ground black pepper

9oz frozen peas

half litre veg stock

2oz unsalted butter

1 small red onion

quarter head celery(chop leaves and set aside)

1 small garlicclove

1 tblspn fresh thyme, chopped

50z risotto rice

50ml extra dry white vermouth

2oz fresh parmesan,grated

1 large tblspn eack of chopped fresh marjoram and basil

2 tblspns double cream

 

Wash the nettles thoroughly then blanch with the mint in plenty of boiling

salted water. Drain well, keeping the water.Blanch the peas in the same water,

then drain. Blend the nettles peas and mint to a rough puree in a food

processor.

 

Heat veg stock and check for seasoning.

 

In a heavy bottomed saucepan, melt half the butter and gently fry the onion and

celery until soft. Add the chopped garlic, celery leaves and thyme, stir to

combine, cook for a few minutes before adding the rice. Stir to coat each grain

rice for a few mins. Rice should become translucent. Add vermouth and cook,

stirring constantly, until it is absorbed. Start to add the hot stock, ladle by

ladle, constantly stirring, allowing each ladle to be absorbed by the rice

before adding the next. Cont. until the rice is al dente, usually about 20 mins,

then add the nettles and pea puree and remainder of the butter.

 

Combine the grated parmesan with the chopped herbs and cream. Serve the risotto

with the parmesan and herb cream stirred in.

 

This is the very first recipe I have given to the group, I can't believe it is a

nettle one. I hope someone is brave enough to try it. I was worried about the

nettle stinging so I blanched them twice and also boiled for about 5 mins. I

also think that it might be better to blanch first, then pick leaves off while

they are harmless.