





Lettuce Risotto
Ingredients
- 1.1 litres of vegetable bouillon
- 4 Tbsp. olive/rapeseed oil
- 1 large onion, finely chopped
- 4 cloves of garlic, crushed
- 2 sticks of celery, finely chopped
- 400g Arborio risotto rice
- 375ml dry white wine (I used a pinot grigio)
- 2 heads of lettuce if using Romaine or 4 little gem lettuces. shredded
Instructions
- Place the bouillon into a large pan and keep warm on a low heat on the hob
- Heat the oil and gently sauté the onions, garlic and celery until softened
- Add the rice and increase the heat
- Cook until the rice becomes translucent, pour in the wine
- Bubble until the wine evaporates (this smells gorgeous!), keep stirring
- When evaporated, add a ladleful of stock with a pinch of salt and turn down the heat
- When absorbed add another ladleful of rice and repeat until the rice is tender and the stock is absorbed
- When the rice is your preferred texture, add the shredded lettuce, let it wilt and fold into the risotto mixture
- Once wilting remove from the heat and check seasoning
- Top with a grinding of black pepper and finely sliced red cabbage garnish
- Serve with parmesan shavings if required
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http://www.thisisnotadiet.uk/2017/04/17/recipe-lettuce-risotto/





