Lettuce risotto with spring onion, lemon and goat’s cheese
- May 2012
- Serves 4
- Takes 10 min to make, 25-30 min to cook
This quick risotto recipe is all about the fresh spring flavours of the lettuce and spring onion. You’ll need round lettuce and little gems.
- 27g (17.3g saturated)
- 48g (3g sugar)
- 1 bunch of spring onions (about 10), trimmed
- 1 litre light vegetable stock
- 80g butter
- 225g risotto rice, such as arborio or carnaroli
- 50ml dry white wine or white vermouth
- 1 soft round lettuce
- 1 little gem lettuce or 2 little gem lettuce hearts
- Finely grated zest of ½ small lemon
- 50g parmesan, finely grated
- 100g creamy goat’s cheese, such as Welsh Pant-Ysgawn Farm, crumbled
- Thinly slice the spring onions, separating the white part from the green. Bring the stock to the boil in a pan and keep hot over a low heat.
- Melt 65g of the butter in a medium-size pan, add the chopped white part of the spring onions and cook gently for 1 minute.
- Add the rice to the pan and stir until all the grains are coated in butter. Fry gently for 1 minute. Add the white wine or vermouth and simmer until it has been absorbed. Add a large ladleful of the hot stock and simmer, stirring until it has all been absorbed before adding another. Continue like this, stirring all the time, until the rice is creamy but still has a little bite to it (about 20-25 minutes). In between stirring, cut all the lettuces into 1cm wide strips.
- After 20 minutes, stir in the lemon zest, remaining butter and parmesan. Continue to cook, stirring in the green spring onion tops and goat’s cheese with the last addition of stock. Cook for 3 minutes more, then stir in the shredded lettuce and cook for a minute or two until the lettuce has just wilted. Season to taste with salt and white pepper, then serve straightaway.
Please use homemade stock for this, if you can – risotto is a dish that’s all about good stock
A good risotto should be thick and creamy, but still loose enough to spread out and cover a plate when you serve it.
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