- Heat the oil in a large pan, add the Welsh Lamb cubes, garlic and leeks and cook for 2-3 minutes.
- Add the rice, cranberries, star anise and season, stir well together. Add the wine and allow to bubble, followed by most of the hot stock (reserve a little to check risotto consistency toward the end of cooking) and again stir well.
- Leave to simmer without a lid on for about 15-20 minutes, stirring and checking liquid quantity from time to time. Add just a little more stock if it starts to absorb too quickly.
- Finish and serve scattered with rocket and mixed salad leaves.