Inspired by a delicious sample of Welsh lamb at Taste of London, back home, I re-create one of their summer recipes. It is slightly amended as I didn't have all the ingredients it will feed 2 adults and 2 "smaller people".
Risotto is both a dish and a technique for cooking rice. A special type of rice, a rice with a high amount of starch which give the dish its creamy texture. Unusually this dish is oven baked however the rice needs to be started on the hob, in a small amount of oil. The oil coats the rice and prevents the starch to spill out and turn the dish into a "mush". Make sure that the lamb is cut into small bits, otherwise you might get a couple of complaints...........
Oven Baked Lamb Risotto
In a small amount of oil, cook the lamb for a couple of minutes.
Add the rice and stir until translucid
Add the stock keep stirring till it bubbles
Pour in an oven dish cover with a foil
Cook in a pre-heated oven gaz mark 4 - 180o - for 20 minutes
Next add the courgettes and return to the oven for a further 10 minutes- checked the rice is tender
Stir in the herbs and the parmesan and serve immediately