I really enjoyed the subtle flavours of this recipe and added a few of my own. Added finely chopped celery and red capsicum, used 1/4 cup sultanas to add to the moroccan flavour and a dash of garam masala. I also tossed in at the end some broccoli flowers that had been steamed. This made it a meal in itself.
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Lamb Risotto
I want to call this a "Lebanese Risotto" because I used a lot of the spices and ingredients that are in a lot of the recipes I grew up cooking. So needless to say this would go great with a nice fatoush salad or a tomato & cucumber salad with a side of Hummus and pita bread. Ingredients
- 1 tablespoon olive oil
- 1/2 lb lamb, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
- 4-5 cups chicken broth
- 2 tablespoons olive oil
- 1/2 cup red onion, finely diced
- 1/4 cup pine nuts
- 1 cup Arborio rice
- 1/2 cup white wine
- 2oz Feta (about 1/4 cup), crumbled
- 1/4 teaspoon allspice
- 2 tablespoons fresh mint, chopped
Directions
- Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic. Cook for 2-3 minutes (for rare). Use a slotted spoon to remove lamb, set aside.
- Bring broth to a boil in a medium sized pot then simmer and maintain over low heat.
- In separate large saucepan heat oil over medium heat, add onion and pine nuts, sauté until onions are soft. Add rice, stir until each grain is well coated with oil and translucent, about 3 minutes. Add wine, stir until absorbed.
- Add stock one ladleful at a time, stirring frequently after each addition. After about 4 cups of broth, check to see if the risotto is done. If itâs still firm add another 1/2 cup broth and check again. Continue until risotto is tender. When done remove from heat and add lamb, Feta, allspice and mint. Mix well. Garnish with crumbled Feta and mint.
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