225g (8ozs) lean Welsh Lamb leg steaks, cut into small cubes
5ml (1teaspoon) olive oil
1 onion, chopped
150g (5ozs) risotto (Arborio) rice
600ml (1 pint) stock
50g (2ozs) sugar snap peas, sliced
50g (2ozs) frozen peas
Heat olive oil in a saucepan and cook onion and lean lamb cubes.
Add risotto rice and stir thoroughly.
Add stock and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock to achieve your desired texture/consistency).
During the last 5 minutes of the cooking time add sugar snap peas and frozen peas, stir together and cook until sugar snaps just start to soften.
Season and finish off served with a handful of rocket and grated parmesan cheese.