You Can Make this Baked Lamb Risotto in One Pot
Not officially a risotto, yet it still does everything a risotto does and has all the ingredients to produce a stunning comfort meal
- 450g diced Welsh lamb – try and get it with some decent marbling
- 1 medium onion, chopped
- 5 garlic cloves, unpeeled
- 2 medium leeks, chopped
- a handful of carrots, roughly chopped
- 1 litre good quality lamb or vegetable stock
- 1 glass white wine
- 200g Arborio risotto rice (you may want to increase or decrease this weight depending on the size of your dish)
- Fresh herbs to taste
- Salt and pepper
Pre-heat a large, heavy-bottomed pan and using a little olive oil brown the lamb all over and then set aside.
Place all the vegetables and seasoning in a large oven-proof dish, drizzle well with olive oil. Lay the lamb pieces on top, cover with foil and bake in the oven on 180C (160C fan) for 30 minutes.
Take it out of the oven, take off the foil and pop it back into the oven for 10 minutes for everything to brown a little. Then take it out once more and stir it all together, add the rice, two thirds of the stock and the white wine. Stir together, cover with the foil and pop it back into the oven for another 30-40 minutes until the rice is cooked.
Take it out of the oven, remove the foil, stir well – you may need to add a little more stock at this stage or it may be perfect. Pop it back in the oven for about five minutes more without the foil, just to add a little more colour. Then remove and let it settle for a few minutes before serving as it will be piping hot.
