recipes
Gluten-free risotto with diced lamb, baby spinach and Mexican cream sauce
Serves: 2
2017-02-02
Ingredients
- 400g Gluten-free rice (Better Than)
- 200g diced lamb
- Hand full baby spinach
- 3 cloves garlic
- 1/2 glass with wine
- 1 tsp cumin powder
- 100g Mexican cheese
- 1 cup fresh cream (Benna)
- 1 tbsp chopped coriander
Method
Chop the garlic and in a bowl mix well with the lamb, cumin and coriander. Preheat a sauté pan and seal well the lamb until browned, add the white wine and reduce. Dice the cheese and add to the sauce, pour in the cream and mix while simmering. Add the cooked gluten-free rice, spinach toss and season. Warm through and serve.
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