Rice And Lettuce Soup

• 3 cups diced onions, from about 3 small onions
• 2 tablespoons unsalted butter or olive oil
• kosher salt and freshly cracked pepper to taste
• 1/2 cup finely chopped parsley
• 1/2 cup arborio rice
• 8 to 9 cups vegetable or chicken stock, homemade is best, see notes above
• 1 head Romaine lettuce, cut into fine ribbons, see notes above
• good olive oil for serving

1. Cook the onions in the butter in a large pot over medium heat. Season with a generous pinch of salt and pepper to taste. When they're softened, about 5 to 7 minutes later, add the parsley. Then add the rice and liquid. If using lightly seasoned homemade stock, season with 1 teaspoon kosher salt. Otherwise, adjust with salt at the end.
2. Cook, stirring occasionally, for about half an hour until the rice is completely cooked through. Then continue to cook for another 20 minutes until the rice looks jagged around the edges. Turn off the heat.
3. When you're ready to eat, warm up the soup, add the lettuce, and mix thoroughly. If soup is super thick, thin with more water (or more stock if you have it), stir and simmer until you have the consistency you desire. Drizzle each serving with good olive oil. Crack more pepper over top if you wish.

onions, unsalted butter, kosher salt, parsley, arborio rice, vegetable, head romaine lettuce, olive oil

Taken from food52.com/recipes/75010-rice-and-lettuce-soup (may not work)