Risotto with Wild Nettles and Spring Onions

Source: Jennifer Knapp, Jennifer Knapp Catering

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on April 4, 2015.

Serves 8


¾ pound nettles, large stems removed
4 cups chicken or vegetable stock
4 cups water
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
½ to ⅔ cup minced spring onions
2 cups Arborio rice
1½ cups dry white wine
Salt and freshly ground black pepper
Fresh lemon juice
1½ cups finely grated aged goat cheese, such as Achadinha Capricious


Blanch the nettles for 2 minutes in boiling salted water. Drain, chop finely, and set aside.

Place the stock and water in a saucepan and heat until it is hot but not boiling. Reduce the heat to low and maintain at just below a simmer. Place a ladle in the pan.

Warm the olive oil and melt the butter in a large heavy pot over medium heat. Add the spring onions and cook, stirring occasionally, until soft, about 10 minutes. Add the rice and nettles and stir for 2 to 3 minutes to toast the rice and coat with the oil and butter mixture.

Add the wine to the pot, stirring constantly, until the wine has reduced by half, about 3 to 4 minutes. Add a few ladlesful of stock to the pot and stir, pulling the rice away from the bottom and sides of the pan with the spoon. Continue to stir until most of the liquid has been absorbed. Add another ladleful of stock and repeat the stirring process, as above. Continue to add stock and stir in the same manner until the rice is no longer chalky, about 20-25 minutes. Season with salt, pepper, and lemon juice. Remove the pan from the heat and add another ladleful of stock and half the grated cheese. Cover the pan and let it sit, off the heat, for 5 minutes.

Remove the cover and stir. Serve immediately, garnished with the remainder of the cheese.

Farmers Market Ingredients