Little gem lettuce and parmesan risotto
Published: December 19, 2014 at 2:27 PM
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Serves 4
Easy
Total time: 30 mins
0 reviews
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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
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Ingredients
Nutrition
-
butter
-
1 onion
finely chopped
-
2 cloves garlic
finely chopped
-
350g risotto rice or carnaroli or arborio
-
1 large glass dry white wine
-
fresh vegetable stock
kept hot
-
(or vegetarian alternative) 50g parmesan or grana padano
plus extra to serve
-
2 little gem lettuce
torn into small pieces
Nutrition: per serving
- kcal431
- fat8.1g
- saturates4.4g
- carbs76.9g
- protein13.7g
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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.
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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...
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