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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Lamb, Rocket and Parmesan Risotto

Published on Tuesday 5th August 2008

Serves 2
Prep Time – 10 minutes
Cooking Time – approx 45 minutes

Lamb is so delicious at this time of year, it’s a shame not to use it at any given opportunity and lamb steaks are very good value just now.

Ingredients

• 225g lean lamb leg steaks, cut into small cubes (try The Well Hung Meat Co)
• 1tsp olive oil
• 1 medium onion, chopped
• 150g arborio rice
• 600ml of stock, the better quality you use the better the outcome of the dish
• 50g sugar snap peas, sliced
• 50g frozen peas
• Good handful of rocket leaves
• Parmesan cheese
• Freshly ground black pepper and salt

Heat the olive oil in a saucepan and cook the onion until transparent, add the lamb cubes and cook a little more.

Add the rice and stir thoroughly. Then add the stock and bring to the boil. Season and simmer gently for approximately 30 mins or until the rice is cooked and all the liquid has been absorbed. If necessary, add a little more stock to achieve your desired consistency.

During the last 5 minutes of cooking add the sugar snaps and then the peas.

Season well and serve topped with the rocket and a generous serving of parmesan cheese.

Top Tip: If you can, serve the parmesan shaved as opposed to grated and it will look far more classy.

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