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Who says lettuce is just for salad? An unusual contrast of flavours and textures which works exceptionally well.

Little Gem Lettuce Risotto – to serve 4

  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice (carnaroli or arborio)
  • 1 large glass of white wine
  • 1.5 litres vegetable stock, kept hot
  • 50g Parmesan, grated
  • 2 little gem lettuces, torn into small pieces

Melt a knob of butter in a large saucepan, add the onion and garlic and cook until soft and translucent.

Add the rice and stir to coat with the butter. Add the wine and stir until evaporated.

Add the stock gradually, a ladle at a time, until the rice is cooked but still has a bit of bite – you probably won’t need all of the stock.

Add the cheese and lettuce, stirring to gently wilt the lettuce leaves. Serve with some extra cheese.

Drink with: a glass of sparkling Spanish Cava. We had a bottle open and it was a great match!

(Original recipe from BBC Good Food)

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