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Recipes

Lamb Risotto with Basil and Cilantro
Main dish, Serves 4
Ingredients:
  • 1/2 of rice
  • 1 lb of diced boneless lamb shoulder
  • 2 zucchinis.
  • 1 package of crumbled goat cheese
  • 6 cup of chicken broth
  • 4 tablespoons of olive oil
  • salt
  • pepper
  • 3 tablespoons of frozen Darégal Basil
  • 3 tablespoons of frozen Darégal Cilantro
  • 3 tablespoons of minced Onion
Directions
  • Peel and dice the zucchinis.
  • Bring the stock to the boil and keep hot.
  • Heat 2 tablespoons of oil and fry the onions until golden.
  • Add the zucchinis and the lamb, cook for 5 mins. and reserve on the side.
  • Grate the goat's cheese.
  • Heat the olive oil again and stir in the rice in coating the grains with the oil.
  • Add the hot stock 1 ladle of stock at a time until all used up.
  • Add the goat cheese and the cilantro with the last laddle of stock.
  • Add the lamb, the zucchinis and the basil.
  • Season well.

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