Welsh Lamb Risotto with Summer Vegetables and Herbs
By Hybu Cig Cymru - Meat Promotion Wales
Published on 27 April 2022
Lay out the patio furniture and dine 'alfresco' with this light, Italian inspired risotto.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 15 ml of oil
- 1 leek, washed and chopped
- 800 ml of lamb stock
- 450 g of welsh lamb
- 1 knob of butter
- 225 g of arborio risotto rice
- 1 courgette, thinly sliced
- 50 g of fine green beans
- 2 tbsp of basil, roughly chopped
- 2 tbsp of fresh mint, roughly chopped
- 50 g of frozen peas, defrosted
- 25 g of parmesan cheese
Method
Step 1
Preheat oven to Gas Mark 4, 180ºC, 350ºF.Step 2
Grab a large pan and heat some oil and butter. Add the delicious Welsh Lamb cubes and leeks and cook for 2-3 minutes. Next add the rice and give it a good stir. Then add the hot stock, stir well and bring to the boil. Pour the mixture into an ovenproof dish, cover with foil and place in the oven for 20 minutes. Next add the courgettes and green beans, and stir well.Step 3
Return to the oven, covered, for about 10 minutes. Remove from oven, add a little more stock if needed for the desired consistency. Stir through the herbs, peas and cheese.Step 4
Best served to the whole family with exuberant hand gestures.