Minted Lamb & Pea Risotto

• 500 glamb mince
• Fine salt, to taste
• 2 tbspolive oil
• 3garlic cloves, minced
• 1.2litre lamb or chicken stock, hot
• 300 garborio rice
• 200 gfrozen peas
• 1large onion, finely diced
• 150 mldry white wine
• 25 gbutter
• 50 gParmesan, grated, 5 g reserved for finishing
• 15 gmint leaves: 10 g finely chopped and 5 g torn for finishing
• 15 mllemon juice
• 1small ciabatta loaf (about 270 g), optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Heat 1 tbsp olive oil in a large wide pan over medium-high heat. Season the lamb lightly with salt and pepper, then brown half for 8–10 minutes, breaking it up with a spoon. Lift out and repeat with the remaining lamb and 1 tbsp oil. A crowded pan steams the mince, so give each batch space to brown.
2. 2Reduce the heat to medium. If the pan is swimming in fat, pour some off, leaving about a tablespoon behind. Add the onion and cook for 5 minutes until soft and translucent, scraping the fond up as it softens. Keep the garlic moving for 30 seconds, until fragrant.
3. 3Tip in the arborio and toast for 2 minutes, stirring constantly, until the grains look glassy at the edges and smell faintly nutty. This is important; toasted rice holds its bite; untoasted rice goes to mush.
4. 4Pour in the white wine and stir until it has been absorbed and the sharp alcohol smell has cooked off, about 1 minute. Begin adding the hot stock one ladleful at a time, stirring frequently and waiting until each addition has almost disappeared before adding the next. Keep going for 20–22 minutes, until the rice is creamy and just al dente at the centre; bite a grain, you want a tiny chalky core, no more.
5. 5Return the lamb and add the frozen peas. Cook for the time on the pea packet, at least 3 minutes, until the peas are hot through and the lamb reaches 75°C for 30 seconds.
6. 6Pull the pan off the heat. Beat in the butter and 45 g Parmesan until glossy, then fold through the 10 g chopped mint, 2 g lemon zest and 15 ml lemon juice; the acid lifts the richness and stops the dish feeling heavy. Taste. Rest, lid on, for 2 minutes; the risotto should slump softly when you shake the pan, what the Italians call all'onda; the wave.
7. 7Spoon into warm shallow bowls. Scatter over the reserved 5 g Parmesan and 5 g torn mint, and finish with black pepper. Serve the optional ciabatta alongside if using.

Per serving

kcal

836

protein

39.3g

fibre

3.8g

carbs

75g

fat

38.1g