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Delicious risotto with green pesto and fantastic tasty, marinated lamb fillet.
Preparation time 10 minutes .. Baking 30-35 minutes
INGREDIENTS .. 2 pers
- 200 g lamb fillet
- 100 g risotto rice
- butter
- shallots, chopped
- 1 tsp ground ginger
- dash of Noilly Prat
- 400 ml vegetable broth
- spring onion
- salt & pepper
MARINADE ..
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black mustard seeds
- seeds of 4 cardamom pods
- 1 tsp fennel seeds
GREEN PESTO ..
- a few basil leaves
- some pistachio nuts
- a few leaves of parsley
- morsel parmesan
- knob of butter
- salt & pepper
MARINADE
Mix together cumin, coriander, mustard, cardamom and fennel seeds in a mortar and crush. Put the meat in a bowl and mix with the ground spices. Cover the meat and cook for 2 hours (or overnight) to marinate in the refrigerator.
RISOTTO
Grab a handful already peas from the freezer. Sauté the shallot, garlic and ginger in butter in a pan. Add risotto rice. Add a dash of Noilly Prat there (white wine is also allowed), fizz. Add the hot broth (ratio: 100g risotto rice = 300 ml stock, just in case a little extra) and bake. Add the peas and rings spring onion after 20 minutes, stir well and fry for another 5 minutes.
GREEN PESTO
Meanwhile, make the blender anything pesto basil, parsley and pistachio nuts, a bit of parmesan, salt, pepper and a knob of butter. Stir in the pesto risotto and thereafter by the late 1 minute with lid on it.
LAMB FILLET
While the risotto is baking, heat the butter in the pan and fry the meat on both sides until it is finished.
Serve on warmed plates, sprinkled with some pistachios.
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