Nettle Risotto with Wild Leeks and Salt Spring Island Goat Cheese

Serves 6


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
½ cup Jackson-Triggs Sauvignon Blanc
½ cup B.C. nettle pesto (recipe below)
1 cup nettle leaves, picked and cleaned
½ cup leek greens, sliced
½ 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.
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B.C. Nettle Pesto


4 cups nettle leaves

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1 small clove garlic, minced

2 tbsp honey

¼ cup olive oil

¼ 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.


– Recipe by Chef Tim Mackiddie, Jackson-Triggs Estate


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