Cut the mozzarella and tomatoes into strips.
Prepare the thyme.

Sauté the chopped spring onion in oil.
Add the rice and toast it for two minutes, stirring.

Then put a ladle of hot stock at a time to cook the rice.

Wash the lettuce and shake it with a tablespoon of oil in a mixer.

A couple of minutes after the end of cooking, add it to the saucepan with the rice, season with salt and pepper and stir to add flavor.

Serve your risotto with lettuce with mozzarella, dried tomatoes and thyme placed directly on each plate.