Ingredients

• 1 cup medium grain rice
• 1 cup cooked, diced lamb roast
• 1 tablespoon butter
• 3 cups chicken stock
• 1 garlic clove, minced
• 1 small onion, minced
• 1/4 cup parmesan cheese, grated
• Salt to taste

How to make Lamb Risotto directions

• 1

  In a medium saucepan, heat the chicken stock and simmer on low.

• 2

  In a skillet, sauté onion and garlic in butter until onion becomes tender. Add the rice and stir to coat.

• 3

  Ladle in a half-cup of the warm chicken stock and, stirring constantly, cook until the liquid is absorbed. Continue adding more stock, allowing each half-cup to be absorbed before adding more. Cook until only 1/4 cup stock remains. Rice should be al dente. It should take about 20-25 minutes. Season with salt to taste.

• 4

  Mix in the lamb and remaining 1/4 cup stock. Heat through, about 3-4 minutes. Remove from heat. Stir in cheese and serve immediately.