Thursday, 25 June 2009

Lamb Chop with Broad Bean and Pea Risotto

I am not a bit fan of making risotto on the stove top, all that stirring wears me out! So I have found a really good way of making risotto in the oven which completely leaves out the adding a ladleful of stock and then stirring for ages. I also don't like my risotto too creamy, or with too much liquid and this is drier than some I have had in restaurants. This method is simple add stock and stick in the oven and it produces lovely risotto.

This is a broad bean and pea version, but it works with most risottos. I have tried mushroom, courgette and lemon, and chicken risotto all with very good results. This one went perfectly with some simply grilled lamb chops. Measurements aren't exact as I just added a handful of things.



Broad Bean and Pea Risotto
(Serves 2)

1 onion, finely chopped
2 cloves garlic, finely chopped
175g risotto rice
375ml hot vegetable stock
handful podded broad beans

handful frozen peas

Heat some oil in an oven proof pan with a lid, and then add the onion and fry until starting to go soft, add the garlic and fry for a minute longer.

Then add the risotto rice and frozen peas and stir well. Add the stock and bring to the boil.

Season to taste, cover and bake for 15 mins, add the broad beans to the risotto and mix, you can also add more liquid at this point if it looks too dry. Put it back into the oven for another 10 mins or until the rice is just cooked and all the liquid has been absorbed.

Grate some Parmesan over and serve.

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