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IMGP6194 IMGP6196 IMGP6193 IMGP6186Risotto would be my desert island dish.  According to this bizarre food game I invented to quell the boredom of the cold British weather one evening, a dessert island dish is the one dish you would have to eat everyday for the rest of your life.  My husband would probably say marmite even though I don’t believe that counts as a dish.  Once I made so much turkey risotto from the leftovers of our Christmas turkey that I did live on  risotto for about a week with my husband breaking and reaching for the marmite by day two.  So all in all I can safely say risotto would be my desert island dish.

This luscious risotto is a tasty and healthy way to use up leftover roast lamb.  An impressive spring dish that can be complimented by combining with seasonal British asparagus.  Asparagus is one of the most nutritionally well-balanced vegetables in existence, and the leading supplier of folic acid.

Delicious and easy to prepare, it is perfect for a weekday supper, or a relaxing dinner with friends.  Elegant, without being complex, it is the ultimate comfort food, rich filling and nourishing.

SurreyKitchen would be keen to know what you would choose as your dessert island dish!


Serves 2

1 cup Aborio rice

1 cup cooked, diced lamb roast

Olive oil

1 pint lamb stock

2 garlic cloves finely chopped

1 red onion finely chopped

2-3 Asparagus stalks chopped

3 mushrooms chopped

A handful of fresh/frozen peas

A dash of red wine

A pinch of mixed dried herbs

Black pepper to season

Preparation Method

1) Add two lamb stock cubes to a jug and pour in a pint of boiling hot water from the kettle. Stir and set to one side.

2) In a risotto pan or skillet, saute onion and garlic in olive oil until the onion becomes tender.  Add the rice and stir to coat.

3) Pour one fifth of the stock over the rice.  Cook until the liquid is absorbed.  Continue adding stock a little at a time, allowing it to be absorbed before adding more.  Cook until one fifth of the stock remains.  The rice should be al dente and it should take about 20-25 minutes.  Season with herbs and pepper.

4) Add a splash of red wine and the remaining vegetables.  Stir thoroughly.  Cook for another 2-3 minutes.

5) Mix in the lamb and remaining stock.  Heat through, about 3-4 minutes.  Remove from heat and serve immediately.  Delicious with a glass of good quality red wine!