Sweet potato & spinach risotto with lamb cutlets

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How to make Sweet potato & spinach risotto with lamb cutlets

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 cups (440g) Riviana arborio rice
  • 450g orange sweet potato, peeled cut into 2cm chunks
  • 5 cups (1.25 litres) Massel vegetable liquid stock
  • 1/2 cup (35g) finely grated Parmesan
  • 80g baby spinach leaves
  • Salt & freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • 8 lamb cutlets, trimmed

Method

  • Step 1 Preheat oven 180°C. Heat 1 tablespoon of the oil in a large oven proof and flameproof dish over a medium heat. Add the onion and garlic and cook for 2-3 minutes or until soft. Stir in the rice.
  • Step 2 Add the sweet potato and stock and bring to the boil over high heat. Cover with a lid or foil and bake for 20-25 minutes or until rice is tender. Stir in the baby spinach and parmesan and season with salt and pepper.
  • Step 3 Meanwhile, heat a chargrill pan over a high heat. Combine the remaining oil and rosemary. Brush over both sides of the lamb. Reduce the heat to medium and cook the cutlets for 2 minutes each side for medium. Serve with risotto.

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