For nettle sauce, scald the nettle leaves in a casserole with boiling water for a few seconds. Remove and refill in ice water. Drain the nettles and place them in a beaker, along with cream cheese and spirulina. Shred and reserve the sauce.
Melt the butter in a saucepan. Incorporate the finely chopped shallots and let them pochen until translucent. Season. Introduce the rice and sauté. Slowly pour the white wine and stir. Add the vegetable stock gradually, stirring constantly. Salt pepper.
It incorporates the sauce of nettles and spirulina and grated parmesan cheese. Continue cooking without stopping to stir until the rice is al dente.
Serve the risotto with a little grated Parmesan cheese on top and enjoy!