Little gem lettuce and parmesan risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- butter
- 1 onionfinely chopped
- 2 cloves garlicfinely chopped
- 350g risotto rice or carnaroli or arborio
- 1 large glass dry white wine
- fresh vegetable stockkept hot
- (or vegetarian alternative) 50g parmesan or grana padanoplus extra to serve
- 2 little gem lettucetorn into small pieces
Nutrition: per serving
- kcal431
- fat8.1g
- saturates4.4g
- carbs76.9g
- protein13.7g
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.
