Lamb & Black-Eyed Pea Risotto
I used black-eyed peas that I had done in my Instant Pot, but any canned bean would work – cannellini would be good.
I have been making risotto often for years. This I know: Risotto is easy – does not require constant stirring… just let it cook.
- Prep Time: 5
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
Ingredients
Scale
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken broth, may not all be used
- 1/2 onion, chopped, other half for the condimenti
- 1 tbs butter
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- Condimenti:
- 10oz (300gr) lamb, cut into bite-size pieces
- 1 1/2 cups (12oz, 360gr) black-eyed peas
- 1/2 onion, chopped
- 1 tbs olive oil
- 1 tsp oregano
Instructions
- Heat chicken broth and keep hot over low heat.
- In medium saucepan heat butter over medium heat.
- Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.
- It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Condimenti:
- Heat olive oil in a skillet over medium heat.
- Add onion and sauté until tender.
- If using raw lamb, add and sauté 2 – 3 minutes longer.
- Cover and cook over low heat 5 minutes longer.
- Add beans, cover, keep warm over low heat until needed.
- If using leftover cooked lamb, add lamb with the beans.
Notes
Risotto is / stays creamy without adding extra butter or fat if you don’t let it dry out and you do add sufficient liquid. It’s easy!
Substitute chicken or pork for the lamb.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 1130
- Sugar: 13.4 g
- Sodium: 1502 mg
- Fat: 30.1 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 134.1 g
- Fiber: 14.8 g
- Protein: 71.6 g
- Cholesterol: 129 mg
Keywords: lamb. black-eyed peas, risotto
