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🍽️ Creamy Risotto with Asparagus and Lamb Chops
1116 kcal · 30 min · 4 servings
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Ingredients
- 500 g green asparagus
- 1 shallot
- 2 tbsp olive oil
- 350 g risotto rice
- 200 ml dry white wine
- 1 l poultry broth
- 50 g freshly grated Parmesan
- 4 tbsp butter
- 1 spritz lemon juice
- salt
- pepper (from the mill)
- 1 sprig thyme
- 1 sprig rosemary
- 4 lamb cutlets
- salt
- pepper (from the mill)
- 2 tbsp vegetable oil
- thyme (for garnish)
Instructions
- 1. Peel the bottom third of the asparagus stalks. Trim off the tough ends and cut the remaining stalks into 2 to 3 cm thick slices. Set the tender asparagus tips aside separately.
- 2. Peel the shallot and chop it finely. Add it to hot oil and sauté for 1 to 2 minutes until soft.
- 3. Add the rice and the cut asparagus pieces (without the tips) to the pan. Stir briefly to mix everything with the oil.
- 4. Deglaze the mixture with white wine. Let the alcohol evaporate for a moment.
- 5. Add broth gradually. Stir occasionally and cook the risotto for about 15 to 20 minutes until the rice is al dente (still slightly firm to the bite) and the mixture looks creamy.
- 6. Sauté the reserved asparagus tips in a small pan with 1 to 2 tablespoons of butter for about 5 minutes. Season with salt and pepper.
- 7. Rinse the thyme and rosemary and shake them dry.
- 8. Rinse the lamb chops and pat them dry with a kitchen towel. Season them generously with salt and pepper.
- 9. Fry the chops in hot oil in a non-stick pan for 5 to 6 minutes until golden brown. Turn them occasionally.
- 10. Add the thyme and rosemary during the last 2 to 3 minutes of frying to let the herbs release their aroma.
- 11. Stir the grated Parmesan and the remaining butter into the finished risotto.
- 12. Season the risotto with lemon juice, salt, and pepper to taste.
- 13. Serve the risotto together with the lamb chops. Garnish with fresh thyme if desired.
Nutrition per serving
- kcal: 1116
- Protein: 55 g · Fett/Fat: 63 g · Carbs: 73 g