Ingredients

Steps

• Wash and roughly shred the mixed lettuces.
• Boil 1L of stock and keep it at a simmer.
• Soften onions and garlic in olive oil in a heavy-based pan.
• Coat the rice in oil and gradually add stock one ladle at a time until absorbed.
• Add lettuce, peas, and spring onions after 15 minutes of cooking.
• Stir in the butter once the liquid is absorbed and rice is tender.
• Serve immediately with freshly grated parmesan.