Tuesday, July 13, 2004

Lamb, Mushroom & Capsicum Risotto

Made this tonight from what I had in the fridge and it was actually really good, if I do say so myself.

Serves 4

1 tbsp olive oil
1 Spanish (red) onion, roughly chopped
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup red wine
4 cups beef stock
1 tbsp olive oil, extra
2 lamb steaks, cut into stips
4 medium field mushrooms, sliced
1/2 red capsicum, sliced
mixed herbs
cracked pepper
sea salt
parmesan cheese

Heat oil in a large saucepan over medium heat.
Add onion & garlic & cook, stirring, until soft.
Add rice & stir until translucent.
While rice is cooking, heat wine & stock in another saucepan over medium-high heat to a gentle simmer.
Add warm stock mixture to rice, 1 cup at a time, waiting for each cup to be fully absorbed, & until rice is al dente (approx. 25-30 minutes).
While rice is cooking, heat extra oil in a large non-stick frypan over medium heat.
Fry lamb, mushrooms & capsicum with herbs & pepper until cooked.
Once rice is cooked, stir through meat & vegetables, adding salt to taste.
Serve with parmesan cheese, if desired.

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