Nettle and Chestnut Risotto

[Guest guest]

I also found this recipe which could be good.

 

Ingredients

2 pints nettles (measured when picked), loosely packed

8 tbsp vegan margarine

approx. 1 litre vegetable or light vegetable stock

2 shallots, finely diced

fresh herbs (parsley, thyme, bay)

200g/7¼oz arborio rice

250ml/8¾fl oz dry white wine

230g/8oz peeled chestnuts, chopped in half

lemon juice

2oz vegan parmesan (Parmesano) to serve

 

 

Method

1. Wash the nettles in a large bowl, allowing any debris to drop to the bottom.

Pick out any thick or tough stems. Do not be concerned that the washing water is

peaty brown, this is normal.

2. To cook the nettles, heat one tablespoon of butter in a large pan over a high

heat and drop in the leaves. Allow them to wilt and cook until they are tender.

3. Strain through a sieve, catching any liquid in a bowl. Squeeze the nettles

and remove to a board, chopping them roughly. Set aside in a cool place while

you make the risotto.

4. Heat the stock in a pan. Melt half the remaining butter in a large heavy pan,

adding the shallots and stirring to soften them. Add two bay leaves and a

teaspoon of chopped fresh thyme. Cook the shallots until they are tender and

clear, then add the rice, stirring to allow all of the rice to be coated with

some of the fat.

5. Add the wine and stir. While the wine is being absorbed, turn the heat to a

medium simmer. Add ladlefuls of stock - two at first, and allow each addition to

be absorbed. When two thirds of the stock is absorbed, add the chopped nettles

and allow them to continue cooking in the rice. At this stage, add the chestnuts

- they will break down slightly in the pan.

6. When most of the stock is absorbed, check the rice - it ought to be just

cooked, the sauce still emulsified. Season to taste with salt and black pepper.

Add the remaining butter and the parmesan, and serve with a sprinkle of lemon

juice and a little freshly chopped parsley.