Name: Lamb risotto with tomato and feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 1020.00 gm salt reduced chicken style liquid stock; 36.40 gm olive oil; 1 medium brown onion, finely chopped; 300.00 gm arborio rice; 400g lamb backstrap; 250g cherry tomatoes, quartered; 100g fetta, crumbled

Lamb risotto with tomato and feta

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Quick and satisfying lamb risotto with just 6 ingredients!

Ingredients:

1020.00 gm salt reduced chicken style liquid stock
36.40 gm olive oil
1 medium brown onion, finely chopped
300.00 gm arborio rice
400g lamb backstrap
250g cherry tomatoes, quartered
100g fetta, crumbled

Instructions:

In a large saucepan, begin by bringing the stock to a boil over high heat, then reduce the heat to low and simmer covered until ready to use.
In a saucepan over medium-high heat, heat half of the oil. Sauté onion for 3 minutes or until tender. Add rice and cook for 1 minute. Pour in 1/3 cup stock and stir until absorbed, about 3 to 4 minutes. Continue adding stock in 1/3 cup increments until all liquid is absorbed and rice is creamy and tender. Season with salt and pepper to taste.
Preheat a chargrill pan over medium-high heat. Drizzle each piece of lamb with 1/2 teaspoon of oil. Grill for 5 minutes on each side until cooked to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
In a bowl, mix together tomatoes and crumbled feta. Serve the risotto topped with the flavorful lamb and tomato mixture.

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