Pea, gem lettuce and ham risotto Recipe

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5 min


30 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

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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

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