A great way of using up salad leaves with a twist!
for 2 people
1 bag of mixed salad leaves to your choice (lambs lettuce, endive and chicory, romaine all work well!)
120g arborio or other short grain rice
400ml veg stock or boiling water and 1 stock cube
1 tbsp olive oil
1 small onion, chopped
salt, pepper and mixed herbs to taste
in a pan sweat the onion in the oil for 5/6 min, then add the raw rice and mix well to coat with the oil. Add the stock, bring to the boil and simmer for about 12 min; add the lettuce leaves, seasonings and let simmer for another 3/4 min til the rice is tender. The soup should be thick but not solid, midway between a risotto and a veg soup.