Nettle and Spring Pea Risotto
A creamy, vivid-green risotto built on a nettle tea broth, finished with sweet peas and parmesan — a comforting celebration of the spring tonic in a bowl.
Using nettle tea as the cooking liquid is a clever way to fold its earthy, mineral-rich character right into a dish. Brewed strong, the infusion becomes a fragrant green broth that gives this risotto a gentle, garden-fresh backbone without any of the plant's sting.
The key is to keep the nettle broth warm and ladle it in gradually, the classic risotto way. Each addition lets the rice slowly absorb the green, savory liquid, building a creamy texture layered with that distinctive vegetal depth.
Sweet spring peas balance the earthiness with little pops of brightness, while a final flourish of parmesan and butter rounds everything into silky comfort. A squeeze of lemon at the end keeps the whole bowl fresh and lively.
Serve this risotto on its own as a light main, or alongside a simple green salad. It is the kind of nourishing, grounding dish that makes the most of nettle's reputation as a restorative spring tonic.
Ingredients
- 1 1/2 cups Arborio or Carnaroli rice
- 4 cups strong nettle tea (4 tbsp dried nettle leaves steeped in 4 cups hot water, then strained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen peas
- 1/2 cup dry white wine (optional)
- 3 tbsp butter
- 1/2 cup grated parmesan
- 2 tbsp olive oil
- Juice of half a lemon
- Salt and pepper to taste
How to make it
- 1Brew the nettle tea strong, strain out the leaves, and keep the green broth warm in a saucepan over low heat.
- 2In a wide pan, heat olive oil and 1 tbsp butter. Soften the onion and garlic over medium heat until translucent, about 5 minutes.
- 3Add the rice and stir for 1–2 minutes until the grains are glossy and lightly toasted. Pour in the wine, if using, and let it cook off.
- 4Add the warm nettle broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, about 18–20 minutes.
- 5When the rice is creamy and just tender, stir in the peas and cook 2–3 more minutes until bright and warmed through.
- 6Remove from heat. Beat in the remaining butter, the parmesan, and the lemon juice. Season with salt and pepper, and serve immediately.
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