Lamb And Mushroom Risotto
|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)|
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.