Romaine Risotto
Ingredients
- 1 1/4 cups Arborio rice
- 1 heart of romaine, finely shredded
- 1 baby cipollini onion or 1 shallot, finely chopped
- 5 cups vegetable stock
- Juice of one lemon, plus some lemon zest for garnish
- 1 small garlic clove, minced
- 3/4 cup grated Pecorino Romano
- Extra-virgin olive oil
- 1 tablespoon butter
- Salt and freshly ground pepper
Instructions
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