Spanish Lamb Orzo Risotto with Feta Salad

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve risotto with salad on the side.