Nettle Risotto and Spring Salad Recipes

Get a taste of spring with these recipes inspired by B.C. wine

B.C. Nettle Risotto with Wild Leeks and Salt Spring Island Goat Cheese

risotto Ingredients

  • 6-7 cups vegetable stock
  • 4 tbsp butter
  • 4 tbsp extra-virgin olive oil
  • 4 shallots, minced
  • 4 cloves garlic, minced
  • 2 cups Arborio rice
  • 1⁄2 cup Jackson-Triggs Sauvignon Blanc
  • 1⁄2 cup nettle pesto (recipe below)
  • 1 cup nettle leaves, picked and cleaned
  • 1⁄2 cup leek greens, sliced
  • 1⁄2 cup Salt Spring Island goat cheese



  • In saucepan, heat stock until just simmering.
  • In a separate saucepan, heat olive oil over medium heat.
  • When hot, add in shallots and garlic. Cook, stirring occasionally until softened.This should take 2 to 3 minutes.
  • Add rice, and stir to coat with oil. Gently toast the rice for 1 minute.
  • Add wine, stirring constantly until reduced by half.
  • Add roughly 2 cups of the hot stock or enough so the rice is just covered.
  • Stir constantly and keep adding more stock to keep the rice covered, as the preceding increment absorbs. Cook until the rice is “Al dente.” This should take 15 to 20 minutes.
  • Turn the heat down to low then add the remaining stock if the consistency needs adjusting, as needed to reach desired consistency of a thin oatmeal.
  • Next add the butter, nettle pesto and leaves, sliced leeks and cheese.
  • Continue to stir over the heat for 2 minutes.
  • Season with salt and pepper.
  • Remove from the heat, cover and allow to rest for 3 minutes.


B.C. Nettle Pesto Ingredients

  • 4 cups nettle leaves, cleaned and blanched
  • 1 small clove garlic, minced
  • 2 tbsp honey
  • 1⁄4 cup olive oil
  • 1⁄4 cup, firm cheese of choice
  • 1 tsp salt



  •  In a food processor, blend together the nettles, honey, garlic and cheese.
  •  With the machine running slowly,add in the oil.
  •  Adjust seasoning with salt to taste if necessary.

Serves 6


Spring Herb Salad with Lemon and Honey


  • 80 g baby arugula
  • 1 bulb of fennel with fronds attached
  • 1 bunch basil (green or purple)
  • 1 bunch tarragon
  • 1 bunch dill
  • 1 bunch of chervil or parsley
  • 1 bunch of chive
  • 2 lemons juiced (Meyer lemons preferably)
  • 2 tbsp good quality liquid honey
  • 2 tbsp olive oil



  • Pick the green fronds from the fennel bulb and reserve. Next cut the fennel in half vertically.
  • Slice very thinly, preferably on a mandolin.
  • Gently pick the leaves of the basil, tarragon, dill and chervil.
  • Slice the chives very finely.
  • Toss the arugula, fennel and herbs together.
  • Add in the lemon juice, honey and olive oil. Mix well.
  • Season the salad with salt and pepper to taste.

Serves 4