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Lamb Risotto
| 2 tbsp |
butter |
30 ml |
| 2 tbsp |
oil |
30 ml |
| 1 |
large onion, finely chopped |
1 |
| 1 |
clove garlic crushed |
1 |
| 1 cup |
long grain rice |
250 ml |
| 1/4 cup |
mushrooms, sliced |
125 g |
| 12 oz |
whole kernel corn |
341 ml |
| 1 cup |
frozen peas |
250 ml |
| 1 1/2 cups |
New Zealand Lamb from a cooked leg or shoulder |
375 ml |
| 2 cups |
chicken stock |
500 ml |
Melt the butter with the oil. Add the onion, garlic, and fry gently for 10-15 minutes until soft and golden brown. Stir in the rice and cook for a further 3-4 minutes, stirring continuously. Add the mushrooms, corn and peas. Cut the lamb into 1/2" pieces and add to the saucepan and mix well. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 35-40 minutes until the rice is cooked and the stock has been absorbed.
Yield: 4 servings.
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