Nettle risotto with strawberries

Ingredients for 2 servings:

• 250 g nettle leaves
• 1 cup(s) risotto rice or short grain rice
• 2 tbsp butter
• ½ liter chicken broth or stock
• 250 g strawberries
• salt and pepper
• Parmesan, freshly sliced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wear gloves when picking the nettles. Either from your own garden or from a spot where nothing will get splashed! Tip: Use scissors to cut the leaves right away. Wash them in lukewarm water. Sauté the risotto rice in hot butter, then gradually add the broth until the liquid is gradually evaporated. After about half an hour, the rice is cooked; taste. Add the washed nettle leaves and stir until they wilt like fresh spinach. This goes very quickly. Finally, add the washed, leaf-removed, and quartered strawberries. Season with salt (if necessary) and pepper, garnish with a few fresh Parmesan shavings, and serve. Very sophisticated and delicious!