Welsh Lamb Christmas Risotto

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Monday 8th June 2015


  • 225g (8oz) Welsh Lamb leg steaks or neck fillet cut into small cubes
  • 15ml (1tbsp) olive oil
  • 1 clove garlic, crushed
  • 2 leeks, washed and thinly sliced
  • 225g (8oz) arborio risotto rice
  • 50g (2oz) dried cranberries
  • 2 star anise
  • black pepper
  • 150ml (┬╝pt) white wine
  • 600ml (1pt) lamb stock
  • rocket & mixed salad leaves for garnish


  1. Heat the oil in a large pan, add the Welsh Lamb cubes, garlic and leeks and cook for 2-3 minutes.
  2. 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.
  3. 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.
  4. Finish and serve scattered with rocket and mixed salad leaves.

Recipe Information

Serves 3
Calories 501 kcals
Cooking Time

Nutrition Information

  • Calories 501 kcal
  • Energy 2113
  • Fat 14g
  • Saturates 4.1g
  • Salt 1g
  • Iron 2.74g
  • 5-a-day 1

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