Recipe Details
Title B-Risotto of nettles and wild herbs
Author Hugh Fearnley-Whittingstall
Portions 2
Created 16th February 2015 10:02 am
Weight (Per Portion)

One portion of this dish weighs approximately 578.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Chervil, raw1 Bunch
Chives, fresh1 Bunch
Rocket, wild10 Gram
Onions, raw1 Small
Butter, unsalted50 Gram
Rice, arborio, raw200 Gram
Stock, chicken, liquid500 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Wine, white, dry250 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 717
Protein 24.89%
Other Carbohydrate 51.30%
Sugar 4.32%
Fat Saturated 65.04%
Fat Unsaturated 13.07%
Fiber 17.89%
Sodium 40.61%
Salt 42.66%
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Recipe Method
1. Blanch the nettles in boiling water for two minutes, then drain, squeeze dry, and chop finely. Wash and finely chop the other hedgerow herbs. 2. Bring the stock to simmering point on a low heat. In a separate, fairly heavy-based saucepan sweat the very finely chopped onion or shallot in the butter for a few minutes until soft but not coloured. Add the rice and cook for a further few minutes. 3. Add a ladle of the hot stock and allow to come to a gentle simmer. Cook the rice until almost all the liquid has been absorbed, stirring occasionally to make sure the risotto does not catch on the bottom of the pan. 4. Continue to add the liquid by degrees, incorporating the wine towards the end of the cooking, until the liquid is all absorbed, the risotto is creamy, and the individual rice grains tender with just a hint of chalkiness in the middle. 5. Stir the chopped nettles and chervil, chives, rocket and wild garlic leaves