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2 votes | 19412 views

I want to call this a "Lebanese Risotto" because I used a lot of the spices and ingredients that are in a lot of the recipes I grew up cooking. So needless to say this would go great with a nice fatoush salad or a tomato & cucumber salad with a side of Hummus and pita bread.

Prep time:
Cook time:
Servings: 6


Cost per serving $2.49 view details


  1. Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic. Cook for 2-3 minutes (for rare). Use a slotted spoon to remove lamb, set aside.
  2. Bring broth to a boil in a medium sized pot then simmer and maintain over low heat.
  3. In separate large saucepan heat oil over medium heat, add onion and pine nuts, sauté until onions are soft. Add rice, stir until each grain is well coated with oil and translucent, about 3 minutes. Add wine, stir until absorbed.
  4. Add stock one ladleful at a time, stirring frequently after each addition. After about 4 cups of broth, check to see if the risotto is done. If it’s still firm add another 1/2 cup broth and check again. Continue until risotto is tender. When done remove from heat and add lamb, Feta, allspice and mint. Mix well. Garnish with crumbled Feta and mint.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 296g
Recipe makes 6 servings
Calories 332  
Calories from Fat 154 46%
Total Fat 17.5g 22%
Saturated Fat 4.99g 20%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 601mg 25%
Potassium 326mg 9%
Total Carbs 28.57g 8%
Dietary Fiber 1.5g 5%
Sugars 1.57g 1%
Protein 11.19g 18%



  • Liz Butcher
    August 7, 2012
    I really enjoyed the subtle flavours of this recipe and added a few of my own. Added finely chopped celery and red capsicum, used 1/4 cup sultanas to add to the moroccan flavour and a dash of garam masala. I also tossed in at the end some broccoli flowers that had been steamed. This made it a meal in itself.
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