Chop the onion finely and saute lightly in the butter, add shredded lettuce and cook for approximately10 minutes. Add the salt, pepper and stock and bring to the boil, add rice and cook 20 minutes. Just before serving add the parmesan cheese and a handful of either chopped parsley, chives or coriander to give colour appeal and flavour. I used parsley as that was all I had but chervil could add an interesting flavour.