Traditional recipes

Nettle Risotto with a Poached Egg recipe

Nettle Risotto with a Poached Egg recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto

This is a lovely creamy nettle risotto; make the most of this great, free ingredient.


Northamptonshire, England, UK

1 person made this

IngredientsServes: 2

  • 250g arborio rice
  • 1 litre chicken or vegetable stock
  • 1 medium onion, chopped
  • 4 tbsp nettle soup
  • 1 clove of garlic, chopped
  • 1 medium egg

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Lightly fry the onion in the olive oil until it is translucent, and then put the garlic in and cook for 2 minutes. Add the rice and stir until all of the grains have taken on the oil.
  2. Add a ladle off the stock and stir over a medium heat until all of the stock has been absorbed and then add another ladle of stock; keep repeating this process until the rice is nice and creamy, but still firm. Keep tasting and checking the seasoning.
  3. Once the rice has reached the right texture stir in the nettle soup a spoon at a time and keep stirring for a further 2 minutes, and again check the seasoning. You can now serve up your risotto.
  4. If you wish you can now poach an egg, and serve on top of the risotto; this adds an even creamier texture.

See it on my blog

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Watch the video: Lindsay Guidis Smoked Haddock and Leek Risotto with Poached Egg (June 2021).