Recipe Details
Title Lettuce risotto
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 10:02 am
Weight (Per Portion)

One portion of this dish weighs approximately 878.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lettuce, average, raw4 Medium
Homemade Vegetable Stock1 Litre
Rice, arborio, raw350 Gram
Oil, olive3 Tablespoon
Garlic1 Clove
Onions, raw1 Medium
Salt, table1 Pinch
Pepper, black1 Pinch
Peas, raw100 Gram
Onions, Spring or Scallions12 Medium
Butter, unsalted1 Teaspoon Heaped
Cheese, Parmesan, grated20 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 443
Protein 24.95%
Other Carbohydrate 32.78%
Sugar 14.81%
Fat Saturated 16.02%
Fat Unsaturated 18.36%
Fiber 42.11%
Sodium 4.11%
Salt 4.90%
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Recipe Method
1. Pick over, wash and roughly shred the lettuces (2-4 mixed lettuces, depending on size). 2. Bring the vegetable stock (or chicken stock) to the boil then turn the heat down to simmering point. 3. Heat the olive oil in a large, heavy-based pan and add the finely chopped onion or shallots. When it has started to soften, add the chopped garlic and cook for 1-2 minutes (do not allow the onion or garlic to brown). 3. Add the arborio rice to the pan and stir well until each grain of rice is coated with oil. Pour in the first ladleful of hot stock. 4. Stir the risotto until the stock has been absorbed, then continue to add the stock at intervals in this way. 5. About 15 minutes into the cooking time, when the rice is almost done, but still just a little bit chalky in the middle, add the shredded lettuce, shelled peas and sliced spring onions (cut diagonally into 1cm/1/2in pieces). 6. Stir gently to mix the vegetables through the rice. At first it will seem like you have added far too much lettuce, but it will soon wilt and give up its juices to the rice. 7. The risotto is ready when all the liquid has been absorbed, the peas are just tender and the rice is cooked (ideally about 3 minutes after you ve added the lettuce). It should be creamy, not dry. 8. Stir in the knob of butter and serve immediately offering parmesan and a grater to your guests at the table.