Spanish Lamb Orzo Risotto with Feta Salad
Ready in 25 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 3, 2019.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 3, 2019.
Ingredients
Lamb Orzo
- ½ capsicum
- 1 pack garlic and onion paste
- 1 pack Spanish lamb grind
- 1 pack smoky spices
- ½ cup orzo pasta
- 1 cup water
- ½ pack cherry tomatoes
- ¼ cup water
- Juice of ½ lemon
Salad
- ½ lettuce
- 1 pack green olives
- 30g feta cheese
Steps
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Cook orzo Slice capsicum. Heat a drizzle of oil in a pot on high heat. Cook lamb and garlic and onion paste for about 3 minutes, until browned.
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Add smoky spice mix, orzo and ½ tsp salt to pot and cook, stirring, for 1 minute, until fragrant. Add first measure of water and cherry tomatoes and bring to the boil. Reduce heat to medium, and simmer for 10 minutes, stirring often to prevent orzo sticking.
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Add capsicum and second measure of water to pot and cook a further 2-5 minutes until pasta and veggies are tender. Add a little more water if orzo becomes too dry. Add lemon juice and season to taste.
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Make salad Roughly tear lettuce and place in a bowl with olives. Crumble over feta and toss with a drizzle of vinegar and olive oil.
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Serve Spanish lamb orzo risotto with salad on the side.
Nutritional Information
Energy |
3093 kj 739 kcal |
---|---|
Protein | 51.5g |
Carbohydrate | 42.8g |
Fat | 38.7g |