Sauteed Vegetable Risotto
1 c. arborio rice
3 1/2 c. lamb stock or vegetable stock, divided
1 clove garlic, minced
1 Tbls. butter
2 Tbls. olive oil
1 medium onion, chopped
1 c. raw mixed vegetables, chopped (you can use anything you like: tomato, green peas/beans, asparagus, squash, zucchini, potatoes...)
1 Tbls. fresh parsley, chopped
2 tsp. red pepper flakes
1/4 c. shredded parmesan
salt and pepper to taste
Heat stock in microwave or a large pot.
In another large pot, heat butter and 1 Tbls. oil until butter melts.
Add rice, and stir over medium high heat until toasted (about 3 minutes).
Add stock, 1/2 cup at a time to risotto, stirring constantly and waiting until stock is absorbed before each addition. Continue until rice is tender and 3 c. of stock are absorbed. Set remaining stock aside. Stir parmesan into risotto and remove from heat.
In a saute pan, heat remaining oil.
Saute onion until just tender.
Add remaining vegetable and cook over medium high heat until just tender.
Add remaining lamb stock, red pepper flakes, parsley, salt and pepper to taste and cook until stock is reduced by half.
Fold vegetables into risotto and serve with sprinkle of parsley and cheese.
Pairs Well With
Day 3 of our week of "Using up all of the lamb" recipes!