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Recipe by olive magazine

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1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
2. Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
3. Add the stock a ladle at a time, until the rice is cooked but still with a little bite (you might not need to use all the stock).
4. Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.

431 kcalories, protein 13.7g, carbohydrate 76.9g, fat 8.1 g, saturated fat 4.4g, fibre 4.2g, salt 0.8 g

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Ingredients

• butter
• onion , finely chopped
• 2 garlic cloves , finely chopped
• 350g risotto rice carnaroli or arborio
• 1 large glass dry white wine
• 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
• 50g parmesan or Grana Padano, grated , plus extra to serve
• 2 Little Gem lettuces , torn into small pieces

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Low-fat

Ingredients

• butter
• onion , finely chopped
• 2 garlic cloves , finely chopped
• 350g risotto rice carnaroli or arborio
• 1 large glass dry white wine
• 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
• 50g parmesan or Grana Padano, grated , plus extra to serve
• 2 Little Gem lettuces , torn into small pieces

431 kcalories, protein 13.7g, carbohydrate 76.9g, fat 8.1 g, saturated fat 4.4g, fibre 4.2g, salt 0.8 g

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