From Trail to Table: Stinging Nettles Risotto with Preserved Lemon Recipe
Recipe type: Main
Cuisine: Foraging
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
Forage stinging nettles with the kids during the day and make this delicious risotto later for dinner. Packed with wild vitamin C, this risotto is an easy one-pot meal.
  • 170g / 6 oz wild stinging nettles
  • 900 ml / 2 US pints fresh/good chicken stock (you can also use vegetarian stock)
  • 30g / 1 Tbsp butter
  • 1 onion, peeled and finely chopped
  • 175g / 6.5 oz arborio rice
  • 1 big slice of lemon preserved in olive oil, chopped (optional)
  • Sea salt and freshly ground pepper
  • 50g finely grated parmesan or pecorino romano
  1. Wash the nettles, pick them over and discard the tough stalks.
  2. Bring a large pan of water to a boil and blanch the nettles during a few minutes.
  3. Drain the nettles. When they are cool enough to handle, squeeze the water out and chop them finely with a sharp knife.
  4. In a large pot, melt the butter and add the chopped onion, making it sweat during 8 to 10 minutes.
  5. Meanwhile, heat the stock until almost boiling and keep warm over low heat.
  6. Add the rice to the onion and stir. Add the stinging nettles to the rice and onion and stir.
  7. Ladle in ⅓ of the stock and bring to a gentle simmer.
  8. Over low heat, add the stock, ladle by ladle, and stir frequently so that the rice absorbs the liquid. Halfway through, add the wine and chopped preserved lemon and continue to stir.
  9. When all the stock has been absorbed (around 20 minutes) stir in the parmesan and serve right away.
Preserved lemons can be found in oriental stores or in stores with a wide range of condiments.
Recipe by Frog Mom at