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Sweet potato & spinach risotto with lamb cutlets
Sweet potato & spinach risotto with lamb cutlets
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a crowd-pleasing and simple risotto recipe perfect for family dinners.
Ingredients:
  • 1 onion, chopped
  • 440g rice
  • 450g orange sweet potato, peeled cut into 2cm chunks
  • 1275.00 gm (1.25 litres) vegetable liquid stock
  • 35g parmesan
  • 80g baby spinach leaves
  • Salt & freshly ground black pepper
  • 1 tsp chopped fresh rosemary
  • 8 lamb cutlets, trimmed
Instructions:
  • Preheat the oven to 180°C. Heat 1 tablespoon of oil in a large ovenproof dish over medium heat. Cook the onion and garlic until soft, about 2-3 minutes. Stir in the rice.
  • Combine the sweet potato and stock in a pot and bring to a boil over high heat. Cover with a lid or foil and bake in the oven for 20-25 minutes or until the rice is tender. Fold in the baby spinach and parmesan, then season with salt and pepper.
  • Heat a chargrill pan over high heat. Mix the remaining oil with rosemary and brush both sides of the lamb. Lower the heat to medium and cook cutlets for 2 minutes per side for medium doneness. Serve with risotto.

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