Little gem lettuce and parmesan risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 350g risotto rice or carnaroli or arborio
- 1 large glass dry white wine
- fresh vegetable stock, kept hot
- (or vegetarian alternative) 50g parmesan or grana padano, plus extra to serve
- 2 little gem lettuce, torn into small pieces
Method
- STEP 1
Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
- STEP 2
Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
- STEP 3
Add the stock a ladle at a time, until the rice is cooked but still with a little bite (you might not need to use all the stock).
- STEP 4
Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.
