Ingredients
- butter
- onion 1, finely chopped
- garlic 2 cloves, finely chopped
- risotto rice or carnaroli or arborio 350g
- dry white wine 1 large glass
- vegetable stock fresh, kept hot
- parmesan or grana padano (or vegetarian alternative) 50g, plus extra to serve
- little gem lettuce 2, 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.
Nutritional Information
- Kcals 431
- Fat 8.1g
- Saturates 4.4g
- Carbs 76.9g
- Protein 13.7g