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Risotto with Head Lettuce and Pear
Ingredients for 4 servings (vegetarian, gluten-free):
1 shallot
1 clove of garlic
1 small fennel
600 g head lettuce
1 pear
1 L vegetable broth (prepared)
2 tbsp olive oil
300 g risotto rice
40 g sweet cream butter
60 g grated Parmesan
1⁄2 tsp salt
1 tsp ground black pepper
Preparation:
1. Prepare ingredients: Peel and finely chop the shallot and garlic. Wash the fennel, quarter it, and cut or slice it into thin pieces. Wash and clean the head lettuce. Wash the pear, quarter it, remove the core, and finely dice it. Bring the vegetable broth to a boil, add 500 g of head lettuce, and puree finely, set the broth aside.
2. Cook the risotto: Heat olive oil in a pot, sauté garlic, shallots, and fennel in it for 5 minutes over medium heat. Add rice and briefly sauté while stirring. Pour in one-fifth of the hot broth and cook over medium heat, stirring frequently, until the grains have absorbed the liquid. Then add another portion of broth and continue stirring. Repeat this process until the broth is used up and the rice is slightly al dente.
3. Finish the risotto: Stir butter and Parmesan into the risotto. Then season with pepper and salt, fold in the pear and the remaining head lettuce, and serve the risotto immediately.
Tip: For a vegan risotto, replace the Parmesan with almond or cashew butter. Instead of butter, stir in vegan butter.