Made with AI
Lamb and Spinach Risotto
Ingredients
- lamb loin, diced400 g
- fresh spinach300 g
- arborio rice300 g
- onion, medium1 piece (about 150g)
- garlic cloves2 cloves (about 6g)
- olive oil2 tbsp (about 28ml)
- dry white wine100 ml
- chicken broth1000 ml
- Parmigiano Reggiano, grated50 g
- saltto taste
- black pepperto taste
Instructions
- 1
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the diced lamb loin and season with salt and black pepper. Sear the lamb until browned on all sides, about 4-5 minutes. Remove the lamb from the pan and set aside.
- 2
In the same pan, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- 3
Add the arborio rice to the pan and stir well to coat the grains with oil. Toast the rice for 2 minutes, stirring constantly.
- 4
Pour in the dry white wine and stir until the wine is mostly absorbed by the rice.
- 5
Begin adding the chicken broth, one ladleful (about 100-150ml) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for about 15 minutes.
- 6
Add the seared lamb back into the pan and continue adding broth and stirring for another 10 minutes, or until the rice is creamy and al dente, and the lamb is cooked through.
- 7
Add the fresh spinach and stir until wilted, about 2-3 minutes.
- 8
Remove the pan from the heat and stir in the grated Parmigiano Reggiano. Adjust seasoning with salt and black pepper to taste.
- 9
Let the risotto rest for 2 minutes, then serve hot, garnished with extra Parmigiano Reggiano if desired.
