Welsh Lamb, Rocket and Parmesan Risotto


  1. Heat olive oil in a saucepan and cook onion and lean lamb cubes.
  2. Add risotto rice and stir thoroughly.
  3. Add stock and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock to achieve your desired texture/consistency).
  4. During the last 5 minutes of the cooking time add sugar snap peas and frozen peas, stir together and cook until sugar snaps just start to soften.
  5. Season and finish off served with a handful of rocket and grated parmesan cheese

Recipe Information

Serves 2
Calories 584 kcals
Cooking Time


  • 225g (8oz) lean Welsh Lamb leg steaks, cut into small cubes
  • 1tsp olive oil
  • 1 onion, chopped
  • 150g (5oz) risotto (Arborio) rice
  • 600ml (1pt) stock
  • black pepper
  • 50g (2oz) sugar snap peas, sliced
  • 50g (2oz) frozen peas
  • rocket leaves
  • parmesan cheese

Nutrition Information

  • Calories 584 kcal
  • Energy 2458kJ
  • Fat 20g
  • Saturates 6.5g
  • Salt 1.6g
  • Iron 3g
  • 5-a-day 1.5