One of my favourite meals is risotto. It’s easy and versatile, and a great way to use up leftover meat and veg…
I used leftover roast lamb from the freezer and freshly roasted beetroots straight from dad’s garden. I diced the beetroots and roasted them with some olive oil, balsamic vinegar and mixed herbs. You can use the canned variety for convenience…
Roasted beetroot and lamb risotto
Olive oil and butter
1 cup arborio rice
1 onion, diced
2-3 cloves garlic, chopped finely
1 litre chicken stock (homemade if you’ve got it!), heated
Lamb and roasted beetroot
Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic and cook for a minute or so. Add the rice and cook, stirring until the rice starts to “pop”. Add roughly 1/3 cup of stock and mix through. Once most of this stock is absorbed, add more stock. Once all the stock has been added, add the beetroot and lamb and stir through. Add Parmesan cheese to your taste. I love lots! Serve with more Parmesan!
Very very tasty, and freezes well.