Nasturtium Risotto Recipe

Name: Nasturtium Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 2 tablespoons olive oil; 2 tablespoons butter; 3/4 cup finely chopped yellow onions; 1 teaspoon minced garlic; 1 1/2 cups Arborio or carnaroli rice; 1/2 cup dry white wine; 1/4 cup thinly sliced green onions, green tops only; 1 teaspoon kosher salt; 1/2 teaspoon fresh cracked white pepper; 1 cup grated Parmigiano-Reggiano; 1/2 cup shredded or torn, well washed nasturtium flowers; 1/4 cup torn fresh chervil leaves; Sliced chives, for garnish

Servings: persons

6 cups chicken stock
2 tablespoons olive oil
2 tablespoons butter
3/4 cup finely chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups Arborio or carnaroli rice
1/2 cup dry white wine
1/4 cup thinly sliced green onions, green tops only
1 teaspoon kosher salt
1/2 teaspoon fresh cracked white pepper
1 cup grated Parmigiano-Reggiano
1/2 cup shredded or torn, well washed nasturtium flowers
1/4 cup torn fresh chervil leaves
Sliced chives, for garnish

1
In a small saucepan, bring the stock to a simmer.
2
Remove from the heat and cover to keep warm.
3
In a large heavy saucepan, heat the olive oil and the butter over medium-high heat.
4
Add the onions and cook, stirring, for 2 minutes.
5
Add the garlic and cook until fragrant, about 30 seconds.
6
Add the rice and cook, stirring constantly, until opaque, 2 minutes.
7
Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
8
Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly.
9
Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time.
10
Stir in the green onions after 15 minutes cooking time.
11
Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper.
12
The rice should be slightly al dente.
13
Remove from the heat.
14
Add the cheese, nasturtiums, and chervil, and stir well to mix.
15
Adjust the seasoning, to taste, with salt and pepper.
16
Garnish with chives and serve immediately.

1072

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups chicken stock, 2 tablespoons olive oil, 2 tablespoons butter, 3/4 cup finely chopped yellow onions, and more.

Yes, Nasturtium Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nasturtium Risotto

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