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Lamb And Mushroom Risotto

Microwaverina's picture
Ingredients
  Cooked lamb 8 Ounce, cubed (225 Gram)
  Butter 1 Ounce (2 Tablespoon, 25 Gram)
  Long grain rice 4 Ounce (2/3 Cup / 100 Gram)
  Garam masala 1 Teaspoon
  Curry powder 1 Teaspoon
  Chicken stock 15 Fluid Ounce (2 Cup / 425 Milliliter)
  Button mushrooms 4 Ounce (1 1/2 Cup / 100 Gram)
  Onion 1 Small, finely chopped
  Frozen mixed vegetables 4 Ounce (1 Cup / 100 Gram)
Directions

Place the butter in a large deep dish, cook for 1 minute, add the onion, cover and cook for 1 1/2 minutes.
Stir in the rice, garam masala and curry powder. Pour on the stock (broth) and cook, covered, for 10 minutes.
Stir in the remaining ingredients. Cook for 5 minutes or until the rice is tender but firm. Allow the dish to stand for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Mushroom
Interest: 
Healthy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1465 Calories from Fat 460

% Daily Value*

Total Fat 52 g79.6%

Saturated Fat 23.6 g118.2%

Trans Fat 0 g

Cholesterol 319.2 mg106.4%

Sodium 1009.7 mg42.1%

Total Carbohydrates 142 g47.3%

Dietary Fiber 9.4 g37.7%

Sugars 14.3 g

Protein 106 g211.2%

Vitamin A 132.6% Vitamin C 41.2%

Calcium 20.8% Iron 64.3%

*Based on a 2000 Calorie diet

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Lamb And Mushroom Risotto Recipe