The Willoughton Wanderer

Cooking time 45 minutes, Serves 2

Aubergine is a versatile ingredient that adds rich flavour and texture to many dishes. In this post, I will share my favourite lamb and aubergine risotto recipe, combining tender lamb leg steaks with roasted aubergine, vibrant peppers, and a luscious tomato base. This dish not only offers a delightful combination of flavours but also elevates your home-cooking experience. By following my tips, you’ll create a risotto that perfectly balances the savoury notes of lamb with the sweetness of vegetables. Let’s look into this delicious recipe together!

Ingredients Required

To create this delicious lamb and aubergine risotto, you’ll need a few key ingredients. Start with lamb leg steaks for that rich, tender flavour. I recommend one medium-sized aubergine, which adds a nice creamy texture. You will also need a tin of tomatoes for depth, along with a mix of red and green peppers to introduce vibrant colour and sweetness. Finally, don’t forget about risotto rice; it’s necessary for achieving that perfect creamy consistency. With these ingredients in hand, you’re on your way to a fantastic meal!

Preparing the Lamb

While I start with the lamb leg steaks, I first trim off any excess fat for a cleaner flavour in the risotto. I cut the steaks into bite-sized pieces, ensuring uniformity for even cooking. Next, I marinate the lamb in a mix of olive oil, salt, pepper, and herbs of my choice for about 30 minutes. This step enhances the meat’s natural flavours and tenderises it. Once marinated, I sear the lamb in a hot pan until browned, which adds depth to the dish, preparing it perfectly for the risotto.

Cooking the Aubergine and Peppers

Your choice of aubergine and peppers will bring vibrant flavours and textures to the risotto. I start by cutting the aubergine into bite-sized cubes and slicing the red and green peppers. I heat a splash of olive oil in a large pan over medium heat and add the aubergine first, letting it cook down until it’s golden and tender. Then, I toss in the peppers, stirring them in until they soften and their colours brighten. Finally, I add a pinch of salt and pepper to enhance the flavours, preparing this mix for the ultimate risotto experience.

Preparing the Risotto Rice

Some might think risotto is a daunting dish, but I assure you, it’s all about patience and the right technique. I start by toasting the risotto rice in a dry pan for a few minutes until it turns slightly translucent. This helps enhance its nutty flavour. Meanwhile, I prepare a vegetable broth using the tin of tomatoes, along with water and seasoning for added depth.

Combining Ingredients

Assuming you’ve prepared your lamb leg steaks by seasoning and searing them, it’s time to combine your ingredients. I like to chop the aubergine and peppers into bite-sized pieces while the lamb cooks. You can add them to a pan with olive oil, allowing them to soften and release their flavours. Next, stir in the risotto rice, toasting it briefly before adding in the tin of tomatoes. This will create a rich base for your risotto. This is an ‘alternative’ risotto….. instead of adding the stock slowly over time it all goes in and then I pop the whole pan in the oven for 45 minutes. Controversial I know!

Serving Suggestions

The perfect way to serve your lamb and aubergine risotto is to complement it with a sprinkle of fresh herbs, such as parsley or basil, for a burst of flavour. I often add a drizzle of extra virgin olive oil just before serving to enhance the richness of the dish. Pair your risotto with a fresh green salad dressed lightly with lemon juice, to balance out the richness of the lamb and aubergine. For a heartier option, serve it with warm crusty bread to soak up any delicious juices and enjoy every morsel of your meal.

Final Thoughts

One of the joys of cooking is combining ingredients to create a delicious and satisfying dish, as I have done with this lamb and aubergine risotto. The rich flavours of the lamb leg steaks, paired with the smoky notes of aubergine and the acidity from the tomatoes, result in a beautifully balanced meal. Each spoonful offers a delightful mix of textures and tastes that will impress anyone at your table. I encourage you to give this recipe a try, as it’s not only simple but also a real treat for your taste buds.