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.

40 mins 4 servings Prep 10 minsCook 30 minsMain CourseItalian

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 broth

Heat 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 garlic

Add 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 wine

Add 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 parmesan

Fold 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 lemon

Appears in

Lamb share add-on — Bones

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

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?

Around 1.2 litres for four serves, kept warm on the stove. You may not use every drop — stop adding once the rice is creamy with a slight bite — but it's better to have a little spare than to run short mid-cook.

Do I really have to stir it the whole time?

Not constantly, but often. Regular stirring rubs the grains together and releases the starch that makes risotto creamy. You can pause to do other things, but don't wander off for long stretches.

Which rice should I use?

Arborio is the easiest to find and very forgiving. Carnaroli holds its bite a little better if you can get it. Avoid long-grain or basmati — they won't release the starch that gives risotto its texture.

Can I use frozen peas?

Yes, and they're often sweeter than tired fresh ones. Add them straight from the freezer for the last few minutes — they only need to warm through and hold their colour better that way.

My risotto went stodgy. What went wrong?

Usually it's been left to sit too long or cooked too far. Serve it the moment it's ready, loose enough to spread slightly on the plate, and if it firms up while resting, beat in one more ladle of warm broth.

0 commentson Lamb Broth Risotto with Peas and Mint

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.

5.0
Vendor:Your Farmer

CSA Grass Fed Beef Share

Price$176.67
Vendor:Your Farmer

CSA Pastured Lamb Share

Price$183.33
Vendor:Your Farmer

Grass-Fed Steak Box

Price$158.89
Vendor:Your Farmer

Grass-Fed Mince, Sausage and Diced Beef Pack

Price$264.44
Vendor:Your Farmer

Grass-Fed Beef and Lamb BBQ Box

Price$286.67
Vendor:Your Farmer

Pastured Lamb Roast and Slow-Cook Box

Price$155.56
Vendor:Your Farmer

Quarter, Half or Whole Cow: Grass-Fed Beef, Cut Your Way

Price$1,145.00
Vendor:Your Farmer

Whole Pastured Lamb, Cut Your Way

Price$525.00

More Recipes

View all

Osso buco-style braised grass-fed lamb chump chops in tomato sauce over soft polenta, topped with gremolata.

Osso Buco-Style Braised Chump Chops with Gremolata

The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata

Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.

Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata

A thick bowl of split pea and lamb bone soup topped with shredded lamb and mint.

Split Pea and Lamb Bone Soup

Pea-and-ham thinking, straight from the lamb paddock

Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.

Read moreabout Split Pea and Lamb Bone Soup

Grass-fed T-bone steak sliced and served with homemade tarragon bearnaise and chips, bistro style.

T-Bone with Bearnaise from Scratch

The sauce that turns a steak into an occasion

Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.

Read moreabout T-Bone with Bearnaise from Scratch