Red Risotto with Mixed Mushrooms & Lamb

Ingredients

• Vegetable Stock Cube

  Everyday Value - Tesco

  2 cube or 20g

• Olive oil

  Salad or cooking

  1g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Brown rice

  Long-grain, raw

  80g

• Peas

  Green, frozen, unprepared

  3 tbsp or 25g

• Lamb loin

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  250g

• Parmesan cheese

  Grated

  1 tbsp or 5g

Directions

1. 1. Place stock powder and 3 cups (750ml) water in a small saucepan and bring to a simmer over medium heat. Reduce heat to very low and cover to keep hot. 2. Spray a medium saucepan with oil and heat over medium heat. Cook onion for 3 minutes or until just soft. Add mushrooms and cook for a further 3 minutes or until tender and browned. Stir in garlic and cook for 1 minute. Remove mushroom mixture from pan and set aside. 3. Spray pan again and add rice. Cook, stirring, for 1 minute or until the grains are glassy. Add a ladleful of hot stock to rice and stir constantly until absorbed. Repeat with remaining stock, adding a ladleful at a time and stirring until absorbed between each addition, until 1 cup of stock is left. Add remaining stock, cover and simmer for 7 minutes or until liquid has absorbed and rice is tender but still a bit firm. Stir in peas to heat through. 4. Meanwhile, spray a small frying pan with oil and heat over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Set aside to rest for 5 minutes before thinly slicing. 5. Add mushroom mixture and lamb to risotto and toss just to heat through. Serve sprinkled with parmesan.