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Pre heat your oven to 200 degrees Celsius. Wrap an entire bulb of garlic in foil and roast for 20-25 minute or until soft.

Start the risotto by adding the olive oil and butter to the pan over a medium heat, once hot add the onion and cook for around 10 minutes. Next add in the rice and thoroughly stir for a minute or two, not allowing the rice to stick. Now add in the wine and stir. Once the rice has absorbed the wine you can begin to add in the vegetable stock in batches, allowing the stock to be absorbed before adding in the next batch. This will take around 15 minutes.

Check the rice has a bit of a bite to it and that it doesn’t become overcooked. You can now squeeze the roasted garlic into the risotto and stir until combined.


For the nettle oil. Bring a large pan of salted water to the boil and add the leaves for 30 seconds before removing and transferring to a bowl of iced water. Drain leaves once thoroughly chilled and blitz with oil.

Once your risotto rice has absorbed all the stock and has a good consistency to it (you’re aiming for your rice to be slightly al dente and fairly loose). When you’re ready to serve add in your nettle oil.

Take a small frying pan and add a glug of oil, heat and then add in the mint and nettle leaves, frying for thirty seconds or so. The oil is hot enough when the leaves fizz immediately on adding them. Remove from oil and drain on kitchen towel.


Serve the risotto with a layer of Parmesan through it and finish with a generous drizzle of nettle oil a and a scattering of crispy nettle and mint leaves.