Lamb and Rosella Flower Risotto - Nay-nay

[Thermomixer]

Lamb and Rosella Flower Risotto

Ingredients:
2 tbsp macadamia nut oil
2 leeks
6 lamb back strap fillet (700g) cut into slices
250g Rosella flowers
2 tsps cinnamon
1 small red chilli
400g arborio rice
100ml white wine
900ml water
2tbsp of EDC vege or chicken stock
200g baby spinach
100ml sour cream
rind and juice of lemon
^1/2cup macadamia nuts, lightly crushed
salt and pepper to taste

Method:
Pulverize lemon rind and set aside.
Chop chilli 5 seconds on speed 5
Add oil and saute - 100oC for 2 minutes on speed 2
Add lamb and cinnamon and cook for further 5min  100^oC
Add rice and wine saute 3minutes 100o C 
Add rosellas, stock and water cook for 15min 100oC on    speed 1
Add cream, salt 'n' pepper, lemon juice and rind stir through for 20 sec  speed 1
Pour into thermomserver adding spinach until fully absorbed and serve with sprinkle of nuts.
Have never made this so just guessing this is how I would convert it - not sure if ingredients may be too much for bowl??All the best with that - let us know how it turns out.