Lamb and Green Bean Risotto

A simple dish. Arborio rice, plus lean Scottish ground (minced) lamb, browned in its own fat for twenty to twenty five minutes. Two chopped onions were added, plus four shredded cherry tomatoes, and the pot covered.

Cooked at a low heat for another half an hour, stirring frequently. Lamb stock was added, and then boiling water. Add chopped green beans. The lamb was allowed to simmer for two hours until tender. One red chilli was added to give some bite.

The rice was cooked separately in a saute pan for twenty minutes with no salt, and then drained and returned to the pan. Add the lamb and stir together over a low heat. Serve piping hot.

Add a slice of lemon to squeeze over the risotto. Serve with freshly ground black pepper.