Asparagus Risotto with Lamb and Mint
lamb asparagus risotto mint quick weeknight spring Italian
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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.