Nettle risotto

(Serves 4)

1 litre fresh nettles
300ml risotto rice
700ml chicken bouillon
100ml white wine
1 large shallot
1 garlic clove
1 tablespoon olive oil
100g grated Parmesan cheese
50g butter

Select a few of the best-looking nettles and deep fry them so they are crisp. Set aside. Blanch the nettles in a little water as quickly as possible. Spread them out and let them cool quickly. Roughly chop the nettles. Chop the onion & garlic, fry in the olive oil until soft and add the rice. Add the wine and simmer until the rice absorbs it. Add the hot bouillon a little at a time. After about 20 minutes, when the rice is still a little hard on the inside, add the butter and cheese. Add salt & pepper to taste. Add the nettles just before serving and decorate with the deep-fried leaves.

Goes well with shellfish, fish and chicken.


Recipe Pelle Sjödin, Grill Manor



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