New Zealand-inspired Lamb Risotto

Ingredients

In this New Zealand-inspired adaptation, the traditional Italian risotto alla ciociara is transformed by incorporating New Zealand lamb as the star ingredient. The original dish typically features pork, but the lamb adds a unique and robust flavor profile. Additionally, New Zealand olive oil is used to enhance the dish's richness, replacing the traditional Italian olive oil. We alse have the original recipe for Risotto alla ciociara, so you can check it out.

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 500g (1.1 lb) New Zealand lamb, diced 500g (1.1 lb) New Zealand lamb, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (250ml) New Zealand lamb broth 1 cup (250ml) New Zealand lamb broth
• 1 cup (250ml) white wine 1 cup (250ml) white wine
• 1 tablespoon New Zealand olive oil 1 tablespoon New Zealand olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the New Zealand olive oil and butter in a large pan over medium heat.
2. 2.
   Add the diced lamb and cook until browned on all sides. Remove the lamb from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the Arborio rice to the pan and stir well to coat the grains with the onion and garlic mixture.
5. 5.
   Pour in the white wine and cook until it has evaporated.
6. 6.
   Gradually add the New Zealand lamb broth, stirring constantly until the rice absorbs the liquid.
7. 7.
   Return the cooked lamb to the pan and add the chopped rosemary and thyme leaves.
8. 8.
   Continue adding the lamb broth, stirring frequently, until the rice is cooked al dente and the risotto has a creamy consistency.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 11.
    Serve the Kiwi Lamb Risotto hot, garnished with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• New Zealand lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before dicing.
• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.

Tips & Tricks

• For a more intense lamb flavor, marinate the diced lamb in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Stir the risotto frequently to release the starch from the Arborio rice, resulting in a creamier texture.
• Use homemade lamb broth for the best flavor, or substitute with low-sodium store-bought broth.

Serving advice

Serve the Kiwi Lamb Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. Pair it with a glass of New Zealand Sauvignon Blanc to enhance the flavors.

Presentation advice

Plate the risotto in individual bowls, ensuring a generous portion of lamb is visible on top. Sprinkle with grated Parmesan cheese and garnish with a sprig of fresh parsley for an elegant touch.