Hearty Italian Lamb and Risoni Soup
with Parsley
Lamb is always welcome in a winter stew or warming soup. The flavour here is bolstered by a rich tomatoey stock, and reinforced with rib-sticking risoni. Save for a night you need a warming, hearty pick me up and you won’t be disappointed!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1
carrot
2 clove
garlic
2
lamb leg steaks
1 cube
chicken stock
1 sachet
tomato paste
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2
bake-at-home bread rolls
(Contains Gluten, Wheat;)
½ bunch
parsley
Not included in your delivery
3 cup
boiling water
olive oil
1 tbs
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
2 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Put a full kettle of water on to boil. Preheat the oven to 180°C/160°C fan-forced. Finely slice the brown onion. Finely slice the carrot. Peel and crush the garlic. Finely chop the parsley leaves.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well-done. Set aside on a plate to rest and cover with foil.
Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and garlic and cook for 4-5 minutes, or until the onion has softened.
Add the boiling water (check ingredients list for the amount), the crumbled chicken stock cube, the Worcestershire sauce (if using) and the tomato paste to the saucepan with the veggies. Stir to combine. Bring the mixture to the boil and then add the risoni and salt (use suggested amount). Reduce the heat to medium and simmer for 8-10 minutes, or until the risoni is 'al dente'.
While the risoni is cooking, place the par-baked continental rolls in the oven directly onto the wire racks for 2-3 minutes to heat through. Slice the lamb leg steaks into 1 cm pieces and stir through the soup in the last 1 minute of the risoni cook time to heat through. Remove the soup from the heat.
Slice the continental rolls in half and spread with butter. Divide the lamb and risoni soup between bowls, top with parsley and serve the rolls on the side.