Tuesday, 26 March 2013

eats, shoots and leaves...

Now is the perfect time for picking some fresh green shoots and creating some spring recipes. Here is a basic risotto recipe perfect for adding wild garlic and stinging nettle tops, we have made it before just with wild garlic. Cooking with stinging nettles has that 'added danger' element to impress children!

serves 4

30 stinging nettle tops (pinch out the tops carefully)
10 wild garlic leaves (choose young new shoots away from roads)
a few rocket leaves - chopped
small bunch of chives - chopped
a few sage leaves - chopped
1 small onion chopped very finely
glass of white wine
100g butter
250g arborio rice
1 pint chicken or vegetable stock


1. In a large pan, sweat the onion in the butter until soft, but not brown. Add the rice and cook for a few minutes making sure the mixture doesn't catch.

2. Cook the stinging nettle tops in hot water for a few minutes until the leaves blanch, then remove from pan and finely chop with the wild garlic, rocket, sage and chives.

3. Make the stock with hot water and stir in slowly to the rice on a simmering heat until all the liquid has been absorbed.

4. Add a glass of wine to what should be now a creamy risotto.

5. Stir in the finely chopped greens to the risotto and season to taste. Drizzle olive oil to serve and garnish with a wild garlic flower.


  1. Will definitely be giving this a try Emma thanks...if the snow ever melts and we can get to it! Hurry up spring!

  2. Sounds great. I have lots of risotto rice in the kitchen and love a recipe like this that means I just have to gather a few ingredients outside rather than head to the shops in the car. So as soon as the snow melts, keen to try.


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