Recipe

Lamb And Mushroom Risotto Recipe

	Maryleigh / All my dishes 5 months, 2 weeks ago A very tasty way to use up lamb leftovers, my family love it. Prep:20m Cook:2025m Servings:23	Maryleigh
	lamb rice easy

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Ingredients

8 oz risotto rice

garlic to personal taste

1 large onion, chopped

1 green pepper, deseeded and chopped

8 - 12 oz leftover cooked lamb, chopped

8 oz mushrooms, chopped

1.5 pints stock

salt and pepper to taste

oil for cooking

Directions

Gently fry chopped onion and pepper until soft but not brown, then put into a dish.

Add about 2 tablespoons of oil to pan and heat, add the rice and cook for 2 minutes stirring to stop the rice sticking.

Start adding the stock gradually, stirring frequently to prevent sticking, add more stock as it is absorbed.

When nearly all the stock is absorbed return the onion and pepper mixture to the pan and stir in, then add the last of the stock.

When the mixture is bubbling stir in the chopped mushrooms.

When the last of the stock is almost absorbed test the rice to see if it is cooked, then season to taste. If the rice is still a little firm add a little water and cook until the rice is ready.

Serve by itself or with a green vegetable.

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