Come Dine With Me Australia

Nicole’s main course recipe from week 4 of Come Dine With Me Australia.


  • 3 tbsp butter

  • olive oil

  • 1 onion

  • 1 leek

  • 2 cloves garlic

  • 1 stalk of celery

  • 1 cup of white wine

  • chicken stock

  • 2 bunch asparagus

  • 2 ½ cups risotto rice

  • 300g grated parmesan

  • 300g fetta

  • ½ cup cream

  • 1 bunch coriander

  • 5 sprigs of thyme

  • 5 pieces of lamb fillets

  • 2 cloves garlic

  • 5 sprigs rosemary

  • olive oil


  • 1.

    Melt 2 tbsp butter and olive oil into a deep saucepan and add onion, leek, garlic and celery, and cook slowly for about 15 mins. When the onion and celery have softened, add the rice and turn up the heat.

  • 2.

    Keep stirring the rice and after 1 min add the white wine and keep stirring. Once the wine has cooked into the rice, add ½ cup of chicken stock. Keep adding the stock when the liquid gets low, stirring continuously.

  • 3.

    Add the sprigs of thyme. It should take about 15 minutes for the rice to cook and taste after to see if it is. If not, carry on adding some more stock, stirring until the rice is soft but with a bit of a bite. About 5 mins before the rice is ready, add the asparagus.

  • 4.

    Remove from heat and add some butter, cream, parmesan, fetta, coriander and pepper. Stir well. Then serve hot.

  • 5.

    Melt 1 tbsp butter in a pan with a dash of olive oil and garlic. Place the lamb in the pan and fry on medium heat for 5 mins each side. Once the outside is seared, place on a tray to cool for 2 mins and slice thinly to serve on a bed of risotto.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1428kj
  • Fat Total 78g
  • Saturated Fat 37g
  • Protein 71g
  • Carbohydrate 104g
  • Sugar 9g
  • Sodium 1348mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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