John and Catherine Pawson's Nettle Risotto with Wild Garlic Pesto – SURFACE

Source Credit:  Content and images from Surface Magazine by .  Read the original article - https://www.surfacemag.com/articles/john-and-catherine-pawsons-nettle-risotto-wild-garlic-pesto-recipe/

1.5 kg / 31⁄4 lb nettles, washed with care in 2–3 changes of cold water
2.5 litres / 841⁄2 fl oz (101⁄2 cups) vegetable or chicken stock (broth)
100 g / 31⁄2 oz (7 tablespoons) unsalted butter, half of it cold and cubed
2 shallots, finely chopped
400 g / 14 oz (2 cups plus
2 tablespoons) carnaroli risotto rice
125 ml / 41⁄4 fl oz (1⁄2 cup) dry white wine
90 g / 31⁄4 oz Parmesan cheese, grated, plus extra to serve
sea salt and black pepper
wild garlic pesto, to serve

Preparation time: 20 minutes
Cooking time: 20–25 minutes
Serves: 4

Source Credit:  Content and images from Surface Magazine by .  Read the original article - https://www.surfacemag.com/articles/john-and-catherine-pawsons-nettle-risotto-wild-garlic-pesto-recipe/