Lime Risotto With Sirloin Steak And Pumpkin Seed Pe

Name: Lime Risotto With Sirloin Steak And Pumpkin Seed Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb white asparagus, trimmed, sliced; 9-10 tbsp olive oil; 1 None onion, finely chopped; 2 cloves garlic, finely chopped; 1/2 inch fresh ginger, peeled, grated; 6 oz spring onions, trimmed, sliced; 8.75 oz risotto rice; 1 None lime, zested and juiced, plus extra lime slices to serve; 3 cups vegetable stock; 2 oz Parmesan cheese, grated; 8 sprigs fresh basil, leaves chopped; 2-3 tbsp canola oil; 2 None sirloin steaks (about 1 lb); 1/4 cup pumpkin seeds; 1 bunch fresh cilantro, leaves pickled

Servings: persons

1 lb white asparagus, trimmed, sliced
9-10 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, finely chopped
1/2 inch fresh ginger, peeled, grated
6 oz spring onions, trimmed, sliced
8.75 oz risotto rice
1 None lime, zested and juiced, plus extra lime slices to serve
3 cups vegetable stock
2 oz Parmesan cheese, grated
8 sprigs fresh basil, leaves chopped
2-3 tbsp canola oil
2 None sirloin steaks (about 1 lb)
1/4 cup pumpkin seeds
1 bunch fresh cilantro, leaves pickled

1
Preheat oven to 300u00b0F. Cook asparagus in salted boiling water with 1 tsp sugar for 3-4 mins. Drain and run under cold water. Set aside.
2
Heat 2 tbsp olive oil in a saucepan. Sweat onion, garlic, ginger and spring onions over low heat, until softened. Set 1 tbsp mixture aside. Add rice and lime zest and stir to coat. Season. Add lime juice and cook until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins. Season. Stir in Parmesan, basil and asparagus.
3
Meanwhile, heat canola oil in a frying pan. Saute steaks over medium-high heat, until browned on both sides. Transfer to a baking sheet and season. Bake for 10 mins then remove from oven and let rest, covered with foil, for 5 mins.
4
In a food processor, finely grind pumpkin seeds then mix with cilantro and remaining olive oil. Process until smooth. Season.
5
Slice steak. Distribute risotto between serving bowls. Arrange meat and reserved onion mixture on top. Sprinkle with pumpkin seed mixture and serve garnished with lime slices.

2939

kcal

Calories

289

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb white asparagus, trimmed, sliced, 9-10 tbsp olive oil, 1 None onion, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Lime Risotto With Sirloin Steak And Pumpkin Seed Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lime Risotto With Sirloin Steak And Pumpkin Seed Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions