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Little gem lettuce and parmesan risotto

Name: Little gem lettuce and parmesan risotto
Total time: 30 min
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

30 minutes
serves 4
Easy

This is a quick and easy risotto for when you need something comforting midweek. Try adding a couple of bay leaves in with the wine and some peas in the last few minutes for an extra twist

December 19, 2014 at 2:27 pm

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.