Triple tomato risotto with grilled cutlets
Prep
15m
Cook
35m
serves
4
Triple tomato risotto with grilled cutlets
Ingredients (12)
- 3 tablespoons sun-dried tomato paste
- 90ml extra virgin olive oil
- 500g (about 8) Frenched lamb cutlets
- 2 1/2 cups (625ml) vegetable stock
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 330g arborio rice
- 1 cup (250ml) white wine
- 400g can diced tomatoes, drained
- 1/2 cup semi-dried tomatoes
- 30g butter, softened
- 1/2 cup grated parmesan cheese, plus extra parmesan shavings, to serve
Method
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1.Combine 2 tablespoons sun-dried tomato paste and 30ml oil in a bowl and brush over the lamb cutlets. Set aside to marinate.
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2.Place the stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.
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3.Heat remaining oil in a large frying pan. Add onion and cook over medium heat until soft. Add garlic and rice and stir for 1 minute to coat rice. Add wine and continue cooking until most of the liquid has been absorbed. Add remaining tomato paste and stir to combine. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding next ladleful. Cook until rice is tender. Stir in the diced and semi-dried tomatoes and season well. Add butter and parmesan and stir to combine. Cover, turn off heat and set aside.
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4.Preheat a chargrill pan or grill over high heat; when hot, add the cutlets and cook for 1-2 minutes each side.
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5.Stir the risotto and serve with the cutlets. Garnish the risotto with parmesan.
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