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.
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.
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.
If you wish you can now poach an egg, and serve on top of the risotto; this adds an even creamier texture.