Asparagus Risotto with Lamb and Mint
lambasparagusrisottomintquickweeknightspringItalian
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Ingredients
2 lamb leg steaks
1 tsp olive oil, plus ½ tbsp
2 salad onions, sliced
1 garlic clove, crushed or grated
125g asparagus tips, sliced (tips left whole)
250g microwave long grain rice
2 ladles vegetable stock, hot
30g grated pecorino romano
1 handful chopped mint
40g pea shoots
1 drizzle mint sauce
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Steps
- 1
Season lamb steaks with 1 tsp oil and pan-fry over medium heat for 4-5 minutes per side; set aside to rest.
- 2
Heat ½ tbsp oil, add sliced onions and garlic, cooking 1 minute. Add asparagus and cook 2 minutes. Stir in rice with 1-2 ladles hot stock; simmer 5 minutes.
- 3
Mix in cheese and mint, season to taste. Keep on low heat while slicing lamb, then fold in pea shoots. Divide between plates, top with sliced lamb and mint sauce drizzle.