gem lettuce and parmesan risotto

Little gem lettuce and parmesan risotto

  • serves 4
  • A little effort

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.



  • 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


  • 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