BAR­LEY RISOTTO WITH LAMB

Go! Camp & Drive - - CAMP FOOD -

A cheat’s guide

Bar­ley makes a de­li­cious nutty risotto with­out the ef­fort. A fill­ing and tasty camp­ing dish.

In­gre­di­ents

(enough for 4)

4–6 leg chops

2 cups veg­etable stock

1 cup dry white wine 2 ta­ble­spoons but­ter

1 onion, diced

2 gar­lic cloves, crushed

2 cups bar­ley

4 sprigs fresh thyme or 1 tea­spoon dried thyme

Here’s how

1 Brown the chops in a pot. Add half of the stock and wine and sim­mer slowly for about 1½ hours un­til the meat is soft. Re­move from the heat and flake the meat with two forks.

2 Melt the but­ter in a sec­ond pot and sauté the onion un­til soft. Add the gar­lic, bar­ley and thyme.

3 Add the re­main­ing stock and wine and sim­mer with the lid on for about 30 min­utes or un­til the bar­ley is cooked. Flavour to taste with salt and pep­per.

4 Stir the meat through the bar­ley.

go! Drive & Camp says If you’re short on time you can add any flaked lamb to the risotto in­stead of the lamb chops.

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