Lamb Cutlets with Risotto

lamb

Ingredients

  1. 30ml Olive Oil
  2. 60g Butter
  3. 1 pcs Onion finely chopped
  4. 4 clove Garlics finely chopped
  5. 250g Vialone nano rice
  6. 100ml Apple vinegar
  7. 750ml Simmering Chicken stock
  8. 450g Pumpkin, peeled and cut into chunks
  9. 1/2 Bunch spring onion
  10. 40g finely grated parmesan

Method

  1. Heat oil and half the butter in a wide casserole over medium heat. Add onion and garlic and stir occasionally until very soft (8-10 minutes)
  2. Add rice, stirring to coat and cook until just toasted (1 minute).
  3. Add vinegar and stir occasionally until almost evaporated (2-3 minutes)
  4. Add pumpkin.
  5. Five minutes before serving, add spring onions.
  6. Add hot stock, one ladle at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes), remove from heat and stand 1 minute.
  7. Beat in parmesan and remaining butter until combined and creamy. Season to taste and serve immediately.

For Lamb Cutlets

Ingredients

  1. 2 lamb cutlets
  2. 20ml vegetable oil
  3. 2 sprigs rosemary, chopped
  4. Salt and pepper

Method

  1. Heat a chargrill pan over a high heat.
  2. Combine oil and rosemary and brush both sides of the cutlet.
  3. Reduce the heat to medium and cook the cutlets for 2 minutes each side
  4. Serve with risotto.