A delicious risotto with lamb kidneys and mixed vegetables. Cooked by Dick Strawbridge on The Hungry Sailors.
Ingredients
- 1 head of broccoli, florets boiled and set aside for serving, stalk diced to add to the risotto
- 1 courgette, diced
- 1 white onion, diced
- 1 small fennel bulb, diced
- 2 garlic cloves, sliced
- 500 g17¾ oz risotto rice
- 4 lamb kidneys, diced
- 250 ml8¾ fl oz white wine
- 1 L beef stock
- 2 tbsp olive oil
- 75 g2¾ oz gouda cheese, grated
- 1 tbsp tarragon, chopped
Method: How to make Lamb and vegetable risotto
Drizzle olive oil in a deep sided frying pan and gently cook the broccoli stalk, courgettes, onions, garlic and fennel until soft.
Pour in the risotto rice and stir everything together. Cook for a couple of minutes until the edges of the rice grains become translucent.
Add a ladle of hot stock, stirring until the rice has nearly absorbed all the liquid. Repeat this process a second time.
Add the kidneys and white wine, stirring continuously. When the liquid is nearly absorbed, add another ladle of stock. Keep stirring and adding the stock until all the liquid has almost been absorbed and the rice is cooked through.
Stir through the cheese and tarragon. Season with salt and pepper and serve with the reserved broccoli florets.
