Lamb Feta Risotto
Lamb Feta Risotto Recipe
• 1 tbsp olive oil.
• 1/2 lb lamb, thinly sliced.
• 1/4 tsp salt.
• 1/4 tsp black fresh ground pepper.
• 2 cloves garlic, minced.
• 5 cups chicken broth.
• 2 tbsp olive oil.
• 1 large red onion,finely chopped.
• 1/4 cup pine nuts
• 1 cup brown rice.
• 1/2 cup dry white wine.
• 2oz Feta cheese(about 1/4 cup),crumbled.
• 1/4 tsp mixed herbs.
• 2 tbsp fresh mint, chopped.
• 10 basil leaves cut rough.
COOKING INSTRUCTIONS for Lamb Feta Risotto
Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic.
Cook for 2-3 minutes for rare,( longer if required well done).
Remove lamb, set aside.on a plate covered.
Bring broth to a boil in a medium sized saucepan then simmer and maintain over low heat.
In separate large saucepan heat oil over medium heat, add onion and pine nuts, saute until onions are soft.
Add rice, stir until each grain is well coated with oil for about 2 minutes.
Add wine, stir gently until the wine has been absorbed in the rice.
Ladle chicken broth stock one at a time, stirring the rice frequently after each addition then add in the mixed herbs
After about 4 cups of broth, check to see if the risotto is tender.
. If it’s still to firm add another 1/2 cup broth stir and check again,continue until risotto is tender.
When the rice is cooked remove it from heat and add lamb,and 3/4 of the cheese.
Then add in basil and mint.and mix well.
Finally crumble the remaining cheese and garnish your dish with that crumbled cheese.