Nettle Soup

Prep time: 5 mins

Cooking time: 20 mins


  • 75g arborio rice (per person)
  • 1 organic leek – finely chopped
  • 1 pint veg stock
  • ½ pint young nettle leaves (washed and chopped)
  • 2 leaves garden mint peas
  • Sprigs of flat leaf parsley and hyssop
  • Olive oil
  • White wine
  • Parmesan cheese


  1. Heat 1 tsp oil and add rice, gently stir and cook until transparent. Add splash of white wine, keep stirring
  2. Add enough veg stock to just cover rice. Once ½ pint of stock used add leeks and peas
  3. Continue to add rest of stock, add nettles and gently cook for 5 mins
  4. Add generous grating of parmesan cheese
  5. Once all stock has been absorbed (but risotto is still creamy) add the rest of the chopped herbs and serve immediately with brown bread and a glass of white wine