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Lamb Risotto


Course : Risotto
Serves: 4
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Ingredients:


2 tablespoons butter

2 tablespoons oil

1 large onion finely chopped

1 clove garlic crushed

1 cup long grain rice

1/4 cup mushrooms -- sliced

12 ounces whole kernel corn (frozen is good)

1 cup green peas (frozen)

1 1/2 cups cooked lamb cut into bite size

2 cups chicken stock
 

Preparation / Directions:


Melt the butter with the oil. Add onion and garlic and gently fry for 10-15 minutes until soft and golden. Stir in the rice and for 3-4 minutes, stirring constantly. Add the mushrooms, corn, peas and lamb. Mix well. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 35-40 minutes until the rice is cooked and the stock is absorbed.

8 Kitchen's say:
  (3 1/4 Stars!)
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