Got leftover roast lamb? Turn it into an easy, creamy, and delicious Roast Lamb Risotto! This is a fantastic way to stretch your Sunday roast into a couple of extra meals for the family. If you haven’t seen my How to Roast Lamb video yet, check it out.
Once you master the basic risotto method, you can mix up the flavours—leave out the lamb for a mushroom risotto, or swap the mushrooms for other ingredients you love.
Recipe:
Ingredients:
● 2 onions, diced
● 4 garlic cloves, minced
● 35g butter + 2 tbsp olive oil
● 2 cups arborio rice
● Mushrooms (as much as you like)
● ½ cup white wine
● Roughly 8 cups stock (seasoned)
● Leftover roast lamb, chopped
● ½ cup cream
● 4 tbsp mascarpone
● 3 tbsp butter
● ½ cup parmesan
Method
● Sauté onions & garlic in butter & olive oil.
● Add rice & cook until it changes color.
● Add mushrooms, cook, then deglaze with white wine.
● Reduce, then gradually add stock, stirring continuously.
● When rice is nearly done, add chopped roast lamb & cream.
● Finish with mascarpone, butter & parmesan.
● Adjust consistency & serve topped with olive oil, cracked pepper, parmesan & fresh herbs (thyme & parsley work great!).
The perfect risotto should slowly spread on the plate—not too thick or too runny. Give this a go and let me know what you think in the comments!
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