Easy recipe Lamb Risotto With Tomato And Feta Recipe

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about four cups salt-reduced chicken stock about two tablespoons olive oil one medium brown onion, finely chopped one one/about two cups SunRice Arborio Risotto Rice four hundredg lamb backstrap two hundred and fiftyg cherry (Recipes by ingridients cherry) tomatoes, quartered about one hundredg fetta, crumbledStep one Place stock in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Step about two Heat half the oil in a saucepan over medium-high heat. Cook onion, stirring, for three minutes or until tender. Lamb Risotto With Tomato And Feta Recipe. Add rice. Cook, stirring, for one minute. Lamb Risotto With Tomato And Feta Recipe. Add one third cup stock. Cook, stirring, for three to about four minutes or until stock has absorbed. Lamb Risotto With Tomato And Feta Recipe. Repeat with remaining stock, one third cup at a time, until all liquid has absorbed and rice is tender and creamy. Lamb Risotto With Tomato And Feta Recipe. Season with salt (Recipes by ingridients salt) and pepper. Step three Heat a chargrill pan over medium-high heat. Drizzle each piece of lamb with one/about two teaspoon remaining oil. Cook for five minutes each side for medium or until cooked to your liking. Transfer to a plate. Lamb Risotto With Tomato And Feta Recipe. Cover with foil. Lamb Risotto With Tomato And Feta Recipe. Set aside for five minutes. Thinly slice. Step about four Combine tomato and feta (Recipes by ingridients feta) in a bowl. Serve risotto topped with lamb and tomato mixture..