Welsh Lamb, rocket and parmesan risotto

  • Prep time 20 mins
  • Cook time 30 mins
  • Serves 2


  • 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


  • Energy: 2458 KJ
  • Calories: 584 kcals
  • Fat: 20 g
  • Of which saturates: 6.5 g
  • Salt: 1.6 g
  • Iron: 3 mg


  1. Heat olive oil in a saucepan and cook the onion and lean lamb cubes.
  2. Add the risotto rice and stir thoroughly.
  3. 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).
  4. 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.
  5. Season and finish off served with a handful of rocket and grated parmesan cheese.
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