Nettles should be appearing all over from the beginning of March. Pick young shoots away from roads and dog walking areas, wash the leaves thoroughly, blanch in boiling water for 1-2 minutes and then refresh in iced water, chop finely.
Ingredients
- 50g butter
- 50g nettle
- 25g chopped onions
- 100g short grain rice
- 185ml chicken stock
- 25g grated parmesan cheese
Method
Melt your butter in a saucepan and add your chopped onions, cook gently for around 2 to 3 minutes, allowing the onions to soften without gaining colour. Add your rice and continue to cook for around 2 to 3 minutes. Add your chicken stock, and season with salt and pepper. Cover your saucepan with a lid, and allow the rice to simmer. Stir frequently and if necessary add more stock until the rice is cooked, when the rice is cooked it should have absorbed all the stock. Finally stir in your nettles and parmesan cheese. Serve with a freshly poached egg and a nice fresh salad.
