Spanish Lamb Orzo Risotto with Feta Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 3, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 3, 2019.
Ingredients
Lamb Orzo
- ½ red onion
- 1 pack Spanish lamb grind
- 1 pack smoky spices
- 1 cup orzo pasta
- 2 cups water
- ½ pack cherry tomatoes
- ½ capsicum
- ¼ cup water
- Juice of ½ lemon
Salad
- 1 lettuce
- 1 pack green olives
- 50g feta cheese
Steps
-
Cook orzo Finely dice onion. Slice capsicum. Heat a drizzle of oil in a pot on high heat. Cook lamb and onion for about 4 minutes, until browned.
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Add smoky spices, orzo and ¾ 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.
-
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.
-
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.
-
Serve risotto with salad on the side.
Nutritional Information
Energy |
2731 kj 653 kcal |
---|---|
Protein | 49.8g |
Carbohydrate | 39.9g |
Fat | 31.3g |