Peas and lettuce are a match made in heaven. They are both sweet vegetables, and they compliment each other beautifully in this vegetarian risotto.
- 1 onion
- 2 tsp sunflower oil
- 100gr risotto rice (Arborio)
- 1/2 stock cube
- 100gr lettuce
- 100gr peas, thawed from frozen
- 1 tbs fresh dill (or 1 tsp dried)
Serves 1 as part of the Budget Challenge
Chop the onion finely. Press the garlic with a garlic press.
Heat the oil in a large frying pan. Sweat the onion for 3-4 minutes.
Add the rice and make sure all the rice is coated with oil. Then add the stock cube and a third of the water. Leave to simmer for 12 minutes. Shake, don’t stir. When all the water has been absorbed, add some more. Because of the large surface area of the water in my frying pan, I needed 400ml, as more will evaporate. If you only add the water when it has evaporated, you won’t over-water the rice, and you will get a better risotto.
Add the lettuce and the peas and simmer for 3 more minutes. Season to taste with some pepper and stir the dill in at the end (if you use dried, add it together with the vegetables.
A good risotto spreads when plated, so don’t cook your rice too dry.