Updated: Nov 24, 2020

This warming creamy risotto is bursting with flavor, and a perfect way to use up the leftover sunday roast lamb

Serves 4

Time: 30-35 mins

NUTRITION per serving

Approx. 650 calories & 35g protein


250g arborio rice

1 tbsp olive oil

1 knob butter

4 handfuls left over roast lamb or 4 lamb chops

100g cheddar

1l lamb or chicken stock


3 med shallots or 1 large onion

3 large handfuls chopped mushrooms

4 handfuls frozen peas

The Flavour:

1 tsp mint sauce

2-3 cloves garlic

1 chili (optional)

1 tsp ground black pepper

1 tsp mixed herbs


Cut up the mushrooms, onions, chili and garlic

Add the onions to the pan with 1 tbsp olive oil

Cook for 5 mins unil softened

Add the mushrooms, chili and garlic and cook for further 3-5mins

Push the veggie mix to one side of the pan, add the knob of butter to the empty side of the pan

Add the rice to the butter and stir for 2 mins then mix it in with the veggies

Add 2 large ladles of stock (preferaby warm stock not cold) and turn heat down so it’s at a simmer, stir as the stock absorbs

Continue to add stock and stir it in for about 20mins until the rice is cooked

In the meantime grill the lamb chops (as per packet instructions) - no need for this step if using leftover lamb

Add the lamb (if using leftover lamb), peas, cheese, mixed herbs, pepper and mint sauce and cook for a couple of mins until the cheese has melted and the peas are cooked

Season, serve and enjoy!


Mix up the veggies, use whatever you have in the fridge!

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