Pea, gem lettuce and ham risotto

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Pea, gem lettuce and ham risotto
Pea, gem lettuce and ham risotto
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Don't just keep your lettuce for salads with this comforting and creamy, this tasty risotto is packed full of fresh flavours. Quick and easy, this simple risotto makes a great weekday meal – and is delicious served cold for lunch the next day


  • Knob of butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 350g risotto rice
  • 1 bay leaf
  • 100g frozen peas
  • 1 glass of white wine
  • 1 1/2l vegetable stock
  • 50g Parmesan, grated
  • 2 gem lettuce, shredded
  • A couple of sliced of ham, sliced

Put leftover risotto to good use by making a tasty canapés. Cut filo pastry into squares, place 1tsp of risotto onto a double layer of pastry, bunch the edges together and cook in the oven for 12 minutes


  1. Melt the butter in a large saucepan, add the onion and cook until softened.
  2. Stir in the rice, giving it a good coating of butter. Pour in the white wine and stir until evaporated.
  3. Add the bay leaf.
  4. Pour in the stock, a ladle at a time, until the rice is cooked, adding the frozen minutes two minutes beofre the rice is cooked.
  5. Stir through the Parmesan and the lettuce, until wilted, then add the ham.

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