Lettuce Risotto

A creamy vegetarian risotto featuring shredded mixed lettuces, fresh garden peas, and spring onions finished with butter and parmesan.

Vegetarian Healthy Italian Rice Risotto

Estimated Nutrition

Calories

473.1

kcal / serving

2365.4 kcal total

Carbs

70.4g

per serving

352.1 g total

Fat

16.5g

per serving

82.3 g total

Protein

10.8g

per serving

54.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

one knob

Parmesan

fresh piece for grating

GrainsCereals

350

Arborio Rice

Liquids

Vegetable Stock

brought to boil then simmered; chicken stock alternative

NutsSeeds

clove

Garlic

chopped

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Lettuce

mixed, roughly shredded

piece

Onion

finely chopped

piece

Shallot

finely chopped

100

Garden Peas

fresh, shelled

piece

Spring Onion

cut diagonally into 1cm pieces

Method

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.