Ingredients:
Risotto
• 1 onion
• 2 cloves garlic
• 25 g butter
• 1 cup arborio rice
• 4 cups chicken stock
• Salt
• ½ cup EASIYO Natural Yogurt
• 1 roasted red capsicum
• Fresh herbs 

Lamb Fillets
• 6 lamb fillets
• Oil 

Yogurt Sauce 
• ½ cup EASIYO Natural Yogurt
• 1 tablespoon red wine or balsamic vinegar
• 1 tablespoon chopped parsley 


Method:
Risotto
Peel onion and chop finely.
Crush, peel and finely chop garlic.
Melt butter in a large frying pan and sauté onion and garlic for 5 minutes or until clear.
Add rice and sauté until clear and coated with butter.
Add one cup of stock and stir until liquid has evaporated.
Add stock, half a cup at a time, and continue to cook, stirring until rice is cooked and stock has evaporated.
Season with salt and mix in yogurt.

Cut capsicum into thin strips and mix through.
To serve, place a round of risotto in the centre of 4 hot serving plates.
Arrange lamb in a stack over risotto.

Lamb Fillets
Brush lamb with oil. Cook lamb in a frying pan, under the grill or over the barbecue for 2 to 3 minutes or until just cooked.

Yogurt Sauce
Mix yogurt, vinegar and parsley together.


Variations/Comments:
Serve with yogurt sauce and garnish with fresh herbs.

SERVES 4