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Nettle Risotto with Green Garlic and Taleggio

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Nettle Risotto with Green Garlic and Taleggio is a creamy, earthy dish featuring tender arborio rice, fresh nettles, and aromatic green garlic finished with rich, melty Taleggio cheese.

Ingredients

  • arborio rice
  • fresh nettles (handled with gloves)
  • green garlic, finely sliced
  • onion, finely chopped
  • olive oil
  • butter
  • vegetable or chicken broth, warm
  • dry white wine
  • Taleggio cheese, rind removed and cubed
  • Parmesan cheese, grated
  • salt
  • black pepper

Instructions

  1. Bring a pot of water to a boil and blanch the nettles for 1–2 minutes. Drain, cool, and chop finely.
  2. Heat olive oil and a small amount of butter in a saucepan over medium heat.
  3. Add chopped onion and cook until soft and translucent.
  4. Stir in sliced green garlic and cook briefly until fragrant.
  5. Add arborio rice and toast for 1–2 minutes, stirring constantly.
  6. Pour in white wine and let it simmer until mostly absorbed.
  7. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
  8. Continue for 18–20 minutes until rice is creamy and al dente.
  9. Stir in chopped nettles.
  10. Add Taleggio cheese and remaining butter, stirring until melted and creamy.
  11. Mix in grated Parmesan cheese and season with salt and black pepper.
  12. Remove from heat, let rest briefly, then serve.

Notes

  • Substitute spinach or Swiss chard if nettles are unavailable.
  • Leeks or shallots can replace green garlic.
  • Add mushrooms or toasted nuts for extra texture.
  • Use additional broth instead of wine if preferred.
  • Reheat gently with broth to maintain creaminess.

Nutrition

Find it online: https://thefamilycooking.com/nettle-risotto-with-green-garlic-and-taleggio/