Asparagus Risotto with Lamb and Mint
By OcadoLife
Published on 17 May 2024
This delicious 13-minute Asparagus Risotto with Lamb and Mint makes a super-speedy
midweek meal. Seasonal green veg, tangy pecorino and fresh mint ramp up the flavour, and
the ready-cooked rice is a nifty time saver. Topping things off with a slightly pink lamb steak
makes it that bit more special.Time and servings
13 minsTotal time
2Servings
3 minsPrep time
10 minsCooking time
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 (approx.) ladles vegetable stock, hot
- 30g grated pecorino romano
- 1 handful chopped mint
- 40g pea shoots
- 1 drizzle mint sauce
Method
Step 1
Rub the lamb steaks with 1 tsp oil and fry over a medium heat for 4-5 mins each side; leave to rest.Step 2
Heat ½ tbsp oil in a pan, add the salad onions and garlic; cook for 1 min. Add the asparagus tips and cook for 2 mins. Stir in the rice, with 1-2 ladles of hot stock; simmer for 5 mins.Step 3
Stir in the cheese and mint; season. Keep on a low heat while you slice the lamb, then stir in the pea shoots and divide between plates. Top with the lamb and a drizzle of mint sauce.