Nettle Risotto with a Poached Egg

    Nettle Risotto with a Poached Egg

    8saves
    40min


    1 person made this

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

    andyh Northamptonshire, England, UK

    Ingredients
    Serves: 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

    Method
    Prep: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

    Check out my recipe at www.andyskitchen.co.uk

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