1

Place stock in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low and keep at a simmer.

2

Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, rosemary and rind. Cook for 2 minutes or until fragrant. Add rice and cook, stirring, for 1 minute.

3

Add the hot stock to the rice mixture, 1⁄3 cup (80ml) at a time, stirring occasionally, until all the liquid is absorbed. (This should take about 25 minutes – the rice should be tender but still firm to the bite and the risotto creamy.) Add mushrooms to rice mixture halfway through adding the stock.

4

Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook asparagus and lamb, turning, for 5–7 minutes or until lamb is cooked to your liking and asparagus is tender. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before serving.

5

Boil, steam or microwave carrots and squash until just tender. Drain. Serve chargrilled lamb and asparagus with risotto and vegetables.