Lamb and White Bean Risotto
Preparation and cooking time: 30 minutes
Risotto is the perfect way to use up leftovers! I usually plan for them. If you don't have lamb left you can substitute a cooked, (poach in stock) boneless, skinless chicken breast - or just skip the meat. With all the lovely beans and vegetables, it's a satisfying dinner without it!
Ingredients:
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
- 1/2 cup dry, white wine, 120gr, 4.2oz
- 2 cups chicken stock, 450gr, 16oz
- 1/2 onion, 55gr, 1.9oz
- 2 tsp butter, 9.5gr, .34oz
- 1/2 cup grated Parmesan cheese, 50gr, 1.8oz
- Condimenti
- 1 - 2 cups cooked lamb cut in bite-size pieces, 175gr, 6.2oz
- 1 cup white beans,, 256gr, 9oz
- 1/4 cup white wine or chicken stock, 60gr, 2.1oz
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.
- Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
- Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
- Condimenti
- While risotto is cooking, put all ingredients in a small skillet or saucepan.
- Gently heat through, cover and keep warm until needed for risotto.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1496 / 748 Total Carbohydrates: 146 / 73 Dietary Fiber: 20 / 10 Total Fat: 40 / 20 Saturated Fat: 20 / 10 Cholesterol: 268 / 134 Protein: 105 / 52.5 Calcium: 736 / 368 Sodium: 2503 / 1251.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
