The recipe that closes the loop on the bones add-on
Here's where all that homemade lamb broth in your freezer earns its keep. Ladle it, warm and rich, into a risotto and it does something a vegetable stock never could — the rice drinks up real body and a gentle lamb savouriness, and the spring pairing of sweet peas and fresh mint keeps the whole thing bright rather than heavy. This is proper risotto, which means twenty minutes at the stove with a wooden spoon and a bit of attention, no walking away. But it's the payoff dish for anyone who's made the broth: nothing wasted, everything delicious.
Ingredients
- 1.2 litres homemade lamb broth (from Your Farmer lamb bones)
- 2 tbsp olive oil
- 20g butter
- 1 brown onion, finely diced
- 2 cloves garlic, crushed
- 300g arborio rice
- 125ml dry white wine
- 200g frozen or fresh peas
- 40g parmesan, finely grated, plus extra to serve
- Large handful of fresh mint, finely shredded
- Zest of 1 lemon
- Salt and pepper to season
Instructions
Bring the lamb broth to a bare simmer in a saucepan and keep it warm on a back burner — a warm ladle of broth is what keeps the risotto cooking evenly.
1.2L lamb brothHeat the oil and butter in a wide heavy pan over medium heat and cook the onion for 5 minutes until soft. Add the garlic and cook for 1 minute more.
2 tbsp olive oil20g butter1 onion2 cloves garlicAdd the rice and stir for 2 minutes until the grains look glassy at the edges. Pour in the wine and stir until it has almost all cooked away.
300g arborio rice125ml white wineAdd the warm broth a ladle at a time, stirring often and only adding the next ladle once the last has been absorbed. Keep it up for about 18 minutes, until the rice is creamy but still has a slight bite.
Stir the peas through for the last 3 minutes. Take the pan off the heat, beat in the parmesan, and season to taste — the broth is already savoury, so go easy on the salt.
200g peas40g parmesanFold through the mint and lemon zest, rest for 2 minutes so it settles into a loose, spoonable consistency, and serve with extra parmesan and a little more mint on top.
fresh mintzest of 1 lemonAppears in
Lamb share add-on — Bones
From $165.00$183.33SUBSCRIBE & SAVE 10%
Why the Broth Is the Whole Point
Risotto is a simple dish that lives or dies on one ingredient: the liquid. Because the rice absorbs it ladle by ladle, whatever flavour is in that broth ends up concentrated in every grain — which is exactly why a homemade lamb broth turns an ordinary pea risotto into something with real depth. The gelatine the bones released as they simmered gives the finished risotto a natural silkiness, no cream required, and the gentle savouriness of the lamb sits beautifully under the sweetness of the peas. Peas and mint are one of spring's oldest partnerships, and the lemon zest at the end keeps it all lifted. If you haven't made the broth yet, our Your Farmer® lamb bones are the starting point — a slow simmer, a strain, and you're halfway to this dinner before you begin.
Swaps and Variations
No lamb broth on hand? A good chicken or vegetable stock works, though you'll miss the body the lamb brings. Broad beans, blanched and podded, are a lovely swap or addition for the peas, and a handful of baby spinach wilted in at the end adds more green. For a heartier bowl, shred any leftover meat from a lamb roast and fold it through with the peas. A spoonful of mascarpone stirred in at the end pushes it richer still, and asparagus tips, added with the peas, make it feel properly spring.
Storage and Leftovers
Risotto is best eaten straight from the pan, but leftovers keep 2 days in the fridge and reheat gently with a good splash of broth or water to loosen them back up. The classic second act is arancini: roll cold risotto into balls around a cube of mozzarella, crumb them and shallow-fry until golden and crisp — a leftover so good it's worth cooking extra risotto on purpose. It doesn't freeze especially well, as the rice softens, so make what you'll eat within a couple of days.
The bones that make the broth are one tick on the order form of our pasture-raised lamb share — the add-on that turns into this bowl.
Frequently asked questions
How much lamb broth do I actually need?
Do I really have to stir it the whole time?
Which rice should I use?
Can I use frozen peas?
My risotto went stodgy. What went wrong?
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
Family Beef Casserole with Blade and Winter Vegetables
Italian-Style Beef Roast Braised in Red Wine (Stracotto)