This is dish is so easy to make that even if we had the hordes of the un-dead banging at the windows, we’d still have time to make something gorgeous and sit down to a meal before picking up our machetes! Not officially a risotto, yet it still does everything a risotto does and has all the ingredients to produce a stunning comfort meal. I’ve used a selection of my favourite vegetables in here but feel free to jazz this up in any way you choose.
Preparation time: 20 minutes
Cooking time: 1 hr 15 minutes
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 mins.
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 mins 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 5 mins more without the foil, just to add a little more colour. Then remove and let it settle for a few mins before serving as it will be piping hot.