Lamb Asparagus Risotto

Ingredients

• 350 g risotto rice (Vialone or Arborio)
• 500 ml white wine
• 500 ml vegetable broth
• 1 white onion
• 300 g lamb fillet
• 300 g green asparagus
• 2 carrots
• Salt
• Pepper (freshly ground)
• 2 tsp grated lemon zest
• 2 Garlic cloves
• 1 tbsp chopped parsley
• 6 tbsp Olive oil
• 1 tsp finely shredded dried chili peppers

Instructions

1. 1.

   Peel the onion and cut into strips. Peel the carrots, halve them, and cut into strips. Wash the asparagus and slice it; leave the tips whole. Peel the garlic and mince finely.

2. 2.

   Heat the oil. Add the garlic and lemon zest. Sauté briefly (do not brown the garlic) and then add the rice. Stir until the grains are translucent. Deglaze with a generous splash of wine, then continue stirring over medium heat. When the liquid has mostly absorbed, keep adding small amounts of wine. Once the wine is finished, add hot broth instead. If more liquid is needed, add hot water until the rice is cooked—ideally al dente.

3. 3.

   Add the carrots, onion strips, asparagus slices and tips to the simmering risotto and stir to cook together. Meanwhile, sear the lamb fillet in a pan over high heat for a short time on all sides; do not overcook. Slice the lamb thinly and add it to the finished risotto, letting it warm for 1 minute.

4. 4.

   Season with salt and pepper. Stir in parsley and chili, then serve immediately.