- Heat olive oil in a saucepan and cook the onion and lean lamb cubes.
- Add the risotto rice and stir thoroughly.
- Add the 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 (you can add a little more stock to achieve your desired texture/consistency).
- During the last 5 minutes of the cooking, add sugar snap peas and frozen peas, stir together and cook until sugar snaps just start to soften.
- Season and finish off served with a handful of rocket and grated parmesan cheese.
Welsh Lamb, rocket and parmesan risotto
- Prep time 20 mins
- Cook time 30 mins
- Serves 2
Ingredients
- 225g lean PGI Welsh Lamb leg steaks, cut into small cubes
- 1 tsp olive oil
- 1 onion, chopped
- 150g risotto (Arborio) rice
- 600ml stock
- Black pepper
- 50g sugar snap peas, sliced
- 50g frozen peas
- Rocket leaves
- Parmesan cheese
Nutrition
- Energy: 2458 KJ
- Calories: 584 kcals
- Fat: 20 g
- Of which saturates: 6.5 g
- Salt: 1.6 g
- Iron: 3 mg