Lamb filet on green spelt risotto

Name: Lamb filet on green spelt risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Olive oil; 300 g Green spelt; 7-10 Tbsp Pepper; 750 ml Vegetable broth; 2 small clove of garlic; 8 Lamb fillets (approx. 60 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen soup vegetables; 50 g Parmesan cheese; 4 wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Olive oil
300 g Green spelt
7-10 Tbsp Pepper
750 ml Vegetable broth
2 small clove of garlic
8 Lamb fillets (approx. 60 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen soup vegetables
50 g Parmesan cheese
4 wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and fry the onion over a low heat until transparent. Add the green spelt and sauté briefly. Season with pepper. Add broth bit by bit, stirring from time to time.
2
Always add the next portion of liquid only after the green spelt has absorbed the liquid. Cook for a total of about 30 minutes. Peel and slice the garlic. Wash the meat, dab dry and place on skewers.
3
Heat 1 tablespoon of oil in a coated frying pan. Fry 4 skewers in it all around for about 5 minutes. After 2 minutes, add half of the garlic and fry with it. Season the meat with salt and pepper, take it out, wrap it in aluminium foil and let it rest in a warm place.
4
Put 4 skewers into the hot pan and fry them with the rest of the garlic as well, wrap them in aluminium foil, put them with the rest of the skewers and let them rest for another 5 minutes. Stir in the soup vegetables 3-4 minutes before the end of the risotto's cooking time.
5
Parmesan shavings. Fold half into the risotto, season with salt and pepper. Wrap the meat out of the foil. Arrange risotto and skewers on plates. Sprinkle with rest of parmesan.