Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serve: 4 entree, 2 main


500 grams diced lamb

1 large red onion (sliced)

I large red capsicum (de-seeded and sliced finely)

2 garlic cloves (crushed)

2 cups of Arborio rice, rinsed

1 litre of vegetable or meat stock

I cup of pitted olives

2 tablespoons of chopped parsley

250 grams of kefalotiri grated

250 grams of feta cheese (roughly broken up)

Zest & juice from 1 lemon

½ cup of olive oil

Salt & pepper to taste


1. Use ½ olive oil in saucepan and fry lamb and capsicum until brown and almost cooked, remove and put aside

2. Add balance of oil to saucepan along with onion and garlic and saute, then add rice to saucepan and mix thoroughly

3. Stir rice whilst adding 80% of the stock by the ladleful; be mindful of not burning the rice

4. Stir until 80% cooked, taste the risotto, it should be soft to the touch

5. At this point season to taste, add half the grated kefalotiri

6. Return lamb and capsicum to mixture and continue until cooked

7. Stir in lemon juice & zest, olives, parsley and feta

8. Plate as desired and serve with crusty bread