Family Friendly Fridays entry : Oven Baked Lamb Risotto


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

Ingredients



  • 300g Lamb neck, cut into small cubes



  • 15ml (1tbsp) oil



  • 225g (8oz) Arborio risotto rice



  • Black pepper



  • 400-600ml lamb stock



  • 1 courgette, thinly sliced



  • 30ml (2tbsp) fresh dill or basil, roughly chopped



  • 30ml (2tbsp) fresh mint, roughly chopped



  • 50g (2oz) frozen peas, defrosted



  • 25g (1oz) grated Parmesan cheese


  • Method

    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
    Yum


    2 comments:

    Urszula Borowska said...

    Great article.

    Solange Berchemin of Pebble Soup said...

    Thanks Ursula, hope to have inspired you and please come again

    si

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