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- Welsh Lamb Risotto with Summer…
Ingredients
- 450g Welsh lamb
- 15ml oil
- 1 knob butter
- 1 leek, washed and chopped
- 225g arborio risotto rice
- 800ml lamb stock
- 1 courgette, thinly sliced
- 50g fine green beans
- 2 tbsp basil, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 50g frozen peas, defrosted
- 25g 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.
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