Sunflower Nettle Risotto with Turmeric

Pour boiling hot water over the tips of the nettle shoots. Pluck the leaves from the stalks (after blanching it will not burn either). Chop the leaves finely.

Rinse the risotto rice briefly. Heat the vegetable soup and stir in the turmeric powder.

Chop the onion and sauté in olive oil over low heat until translucent. Add the risotto rice and sauté. Deglaze with white wine and stir. Once the rice has absorbed the liquid, pour 1 ladleful of turmeric vegetable soup, continue stirring, keep adding soup while stirring … until the risotto has a creamy consistency, still firm to the bite.

Then stir the chopped nettles and dandelion flowers into the risotto. If you like parmesan, you can add it at the same time.

Season the risotto with salt and pepper – done!

Preparation Tip:

As an appetizer, calculate 50 g of risotto rice per person, as a main course 100 g. Whether or how much wine is added is a matter of taste. In late summer/autumn you can use sunflower or Jerusalem artichoke flowers instead of dandelion flowers.

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