Little Gem Lettuce & Parmesan Risotto

Written by Olive Magazine on Tuesday, April 27, 2010 at 07:12AM
Filed in: Recipes
Comments: 0

Ingredients

  • butter
  • onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice carnaroli or arborio
  • 1 large glass dry white wine
  • 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
  • 50g parmesan or Grana Padano, grated , plus extra to serve
  • 2 Little Gem lettuces , torn into small pieces

Method

  1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
  2. Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
  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).
  4. Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.

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