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🍽️ Risotto with Lamb and Asparagus

658 kcal · 30 min · 4 servings

Ingredients

• 350 g Risotto rice (Vialone or Arborio rice)
• 500 ml White wine
• 500 ml Vegetable broth
• 1 white onion
• 300 g Lamb fillet
• 300 g green asparagus
• 2 Carrots
• Salt
• Pepper (from the mill)
• 2 tsp grated lemon zest
• 2 Garlic cloves
• 1 tbsp chopped parsley
• 6 tbsp Olive oil
• 1 tsp crushed dried chili peppers

Instructions

1. 1. Peel the onion and cut it into thin strips.
2. 2. Peel the carrots, halve them lengthwise, and cut them into strips as well.
3. 3. Wash the asparagus and slice the stalks into rounds.
4. 4. Keep the asparagus tips whole and set them aside.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat the oil in a pan.
7. 7. Add the chopped garlic and the lemon zest to the pan.
8. 8. Fry the mixture for a very short time, but make sure the garlic does not turn brown.
9. 9. Add the rice to the pan.
10. 10. Fry the rice while stirring constantly until it looks pale and slightly translucent.
11. 11. Deglaze the rice with a generous splash of wine.
12. 12. Continue stirring over medium heat until the liquid has almost completely evaporated.
13. 13. Add another splash of wine whenever the previous liquid has been absorbed.
14. 14. Once the wine is used up, switch to the hot broth.
15. 15. If the broth runs out, add hot water until the rice is cooked.
16. 16. Ideally, cook the rice until it is al dente (firm to the bite).
17. 17. Add the carrot strips, onion strips, asparagus slices, and asparagus tips to the risotto.

Nutrition per serving

• kcal: 658
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 75 g