Lettuce risotto
Instructions
FRY in a little oil the minced onion.
Add the rice, let it toast for a few minutes, pour the wine and little by little the nut broth.
When the rice is half cooked add the lettuce stewed already in a little olive oil, a little water and a pinch of pepper and salt.
When cooked, add the parmesan and butter.
Ingredients and dosing for 4 persons
- 250 g of rice
- 2 lettuce salads
- 1 cipollina
- 1 teaspoon of white wine
- 2 dice
- 50 g of grated parmesan cheese
- 2 tablespoons of olive oil
- Salt
- Pepper
- 1 walnut butter