Parmesan Risotto Recipe with Little Gem Lettuce

Little gem lettuce and parmesan risotto

  • 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



  • 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.

Check out more of our best risotto recipes here...

Bolognese Risotto Recipe

Nutritional Information

  • Kcals 431
  • Fat 8.1g
  • Saturates 4.4g
  • Carbs 76.9g
  • Protein 13.7g