Risotto with Lettuce and Spring Onion

A creamy Italian risotto featuring gently fried spring onions, toasted arborio rice, and wilted lettuce finished with Parmesan cheese.

Vegetarian Italian Main Course Gluten Free Risotto

Estimated Nutrition

Calories

463.1

kcal / serving

1852.4 kcal total

Carbs

72.1g

per serving

288.5 g total

Fat

13.1g

per serving

52.2 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

42.6

Butter

unsalted

tbsp

Parmigiano Reggiano

freshly grated

GrainsCereals

340

Arborio Rice

Liquids

125

White Wine

small glass

Vegetable Stock

kept hot; chicken stock alternative

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

piece

Spring Onion

finely chopped

head

Round Lettuce

washed, dried, and coarsely shredded

Method

Deglaze the pan with wine and stir until the alcohol evaporates.

Submerge the rice with three ladles of hot stock and stir until absorbed.

Continue adding stock one ladle at a time, stirring constantly between additions.

Fry the spring onions gently in half of the butter until soft.

Add the rice and toast the grains thoroughly until crackling dry.

Cook for about 20 minutes until the rice is creamy yet chewy.

Remove from heat and stir in the shredded lettuce to wilt.

Mix in the remaining butter and parmigiano, seasoning with salt and pepper.

Cover and rest for 4 minutes before serving on warmed plates.