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Cookery All recipes Lamb Risotto with Basil and Coriander
Cookery All recipes Lamb Risotto with Basil and Coriander | Lamb Risotto with Basil and Coriander |
Lamb Risotto with Basil and Coriander
Dish kind
Main dish
Ingredients
- 250g of rice
- 800g of diced boneless lamb shoulder
- 2 courgettes
- 1 goat's cheese
- 1,5 l of chicken broth
- 4 tablespoons of olive oil
- salt
- pepper
- 2 tablespoons of frozen Darégal Basil
- 2 tablespoons of frozen Darégal Coriander
- 3 tablespoons of frozen Darégal Onion
Preparation
- Difficulty
- Preparation time
- Cost
Instructions
Serves 4
- Peel and dice the courgettes.
- Bring the stock to the boil and keep hot.
- Heat 2 tablespoons of oil and fry the onions until golden.
- Add the courgettes and the lamb, cook for 5 mins. and reserve on the side.
- Grate the goat's cheese.
- Heat the olive oil again and stir in the rice in coating the grains with the oil.
- Add the hot stock 1 laddle at a time until all used up.
- Add the goats cheese and the coriander with the last laddle of stock.
- Add the lamb, the courgettes and the basil.
- Season well.
Discover the Darégal products used in this recipe:
