Welsh Lamb Risotto with Summer Vegetables and Herbs
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
4 servings
Calories~688 kcal
Protein~36 g
Carbs~51 g
Fat~36 g
Fiber~4 g
Sugar~5 g
Total recipe
Calories~2,750 kcal
Protein~145 g
Carbs~205 g
Fat~145 g
Fiber~15 g
Sugar~20 g
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.
