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Ingredients

4 cups Massel salt reduced chicken style liquid stock
2 tablespoons olive oil
1 medium brown onion, finely chopped
1 1/2 cups arborio rice
400g lamb backstrap
250g cherry tomatoes, quartered
100g fetta, crumbled

Method

Step 1 Place stock in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
Step 2 Heat half the oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until tender. Add rice. Cook, stirring, for 1 minute. Add 1/3 cup stock. Cook, stirring, for 3 to 4 minutes or until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Season with salt and pepper.
Step 3 Heat a chargrill pan over medium-high heat. Drizzle each piece of lamb with 1/2 teaspoon remaining oil. Cook for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice.
Step 4 Combine tomato and feta in a bowl. Serve risotto topped with lamb and tomato mixture.

Lamb risotto with tomato and feta

How to make Lamb risotto with tomato and feta

Ingredients

Method