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
Melt the butter in a large saucepan, add the onion and cook until softened.
Stir in the rice, giving it a good coating of butter. Pour in the white wine and stir until evaporated.
Add the bay leaf.
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.
Stir through the Parmesan and the lettuce, until wilted, then add the ham.
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