A one-pot risotto you don't need to stand over for half an hour. An excellent weeknight meal. Quick and easy to prepare and no need to stir.

30 Minutes. Turn a few simple ingredients into a wonderful dinner.

Serves 2.


350g Australian premium lamb mince
2 or 3 stalk of kale
1 cup Arborio rice
2 cups natural chicken stock
1/2 cup grated parmesan
2 garlic cloves
1 brown onion

Preheat oven & prepare veg
Preheat oven to 200ºC on fan bake. Peel and finely dice the onion. Crush garlic. Remove stems from kale and discard. Finely slice the leaves.

Cook lamb & kale
Bring a fry pan to high heat with a drizzle of olive oil. Add the onion and sauté for 2 minutes. Add the garlic and lamb, browning the mince. Break up the lumps as it cooks for 4 – 5 minutes. Add the kale and sauté for 2 minutes or until wilted.

Make rice bake
Add the rice to the pan with lamb and kale. Stir well to combine. Add the stock and season with salt and pepper. Stir to combine. Remove from heat. Stir through 3/4 of the cheese. Transfer to a large ovenproof dish. Shake to even out then finish with remaining cheese. Cover tightly with foil. Place in oven on middle rack for 25 minutes. Remove from oven and let rest.

To serve
Allow bake to rest for at least 5 minutes. Spoon onto plates and enjoy!


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


July 31, 2017 by Timothy Ryder
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