Free From nettle and pinenut pilaf
In my nettle enthusiasm this week (see Nettle soufflé and, next week, Nettle soup) I completely forgot about Nettle Risotto… How could I? Especially since that was the title given by my good friend Anna del Conte, to her memoirs – Risotto with Nettles….
You can buy all of Anna's books here on Amazon in the UK and here on Amazon in the US.
So off I went, at once, to find her recipe. But, when I found it I discovered that, for starters, she used 300g/11oz nettles and I only had 100g/4ozs left… And then her recipe used lots of fresh butter and about half a pint of double cream – not ideal for a ’freefrom’ recipe. So, here, with a sideway obeisance to Anna, is a freefrom nettle and pine nut pilaf which only needs 100g nettles and uses no dairy products!
Out of nettle season you could also make the pilaf with almost any other fresh green leaf – spinach, parsley, coriander, mint, watercress…
3 tbsp olive oil
Heat the oil in a wide pan and gently cook the leeks until they are going transparent then add the mushrooms and continue to cook slightly more briskly until they start to give their juices.
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