Roast Lamb Leftovers Risotto – Gluten Free, Wheat Free, Nut Free, Dairy Free, Egg Free
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
  1. Heat the fat in a wide heavy bottomed pan with low sides.
  2. Add the sliced onion and garlic and cook on a medium heat until soft.
  3. A note on the stock. If you are using lamb stock now is the time to prepare it. Get your roasting tray and add 250ml of boiling water. Using a spatula stir the water gently so that it covers all the stuck on lamb juices and loosens them. Stir until all the juices have dissolved into the water and it is a rich and thick stock. Pour into your measuring jug. If you don’t have any stock available, marmite is a fantastic alternative. Put 1 tsp of marmite in a jug and dissolve in 250ml boiling water.
  4. Add the arborio rice to the pan and stir until covered in the fat and the onions are mixed in. Keep stirring until the rice has gone completely opaque white.
  5. Measure out the stock and red wine into a measuring jug.
  6. Add the liquid to the pan a little bit at a time and stir the rice until it has absorbed the liquid. Do this until all the liquid has been used up.
  7. Add your chopped meat, vegetables, mustard and rosemary to the pan and stir until well incorporated.
  8. Taste the rice to see if it is cooked. You are looking for an al dente texture when it is slightly firm, but not crunchy, on the inside. If it is cooked, season with salt and pepper to taste and serve.
  9. If the rice is still crunchy on the inside, you will need a little bit more water or marmite stock. Use the same method as before, add a little bit of liquid to the rice and stir until it has been absorbed. Do this until the rice is cooked. On average this could take an extra 10 minutes with another 150ml water/marmite stock. But if you don’t use all the liquid don’t worry. it just needs to be cooked. The reason you will have to do this will be because you have used a thick stock and therefore more water is needed to cook the rice through.
  10. Once the rice is cooked al dente, season with salt and pepper and serve with a glass of red wine.
  11. Enjoy!
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