Risotto with Asparagus and Lamb

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 splash Lemon juice
• Salt
• black pepper (freshly ground)
• 1 sprig thyme
• 1 sprig rosemary
• 4 lamb chops
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• thyme for garnish

Instructions

1. 1.

   Peel the lower third of each asparagus spear, trim the tips and cut the spears into 2-3 cm thick slices. Peel and finely chop the shallot. Sauté in hot oil for 1-2 minutes. Add the rice and asparagus pieces (without the tips), stir briefly and deglaze with white wine. Gradually add broth over about 15-20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy. In a small pan, sauté the asparagus tips in 1-2 tbsp butter for about 5 minutes. Season with salt and pepper.

2. 2.

   Rinse the thyme and rosemary and pat dry. Rinse the lamb chops, pat them dry and season with salt and pepper. Cook in hot oil in a non-stick skillet for 5-6 minutes until golden brown, turning occasionally. In the last 2-3 minutes add the thyme and rosemary to the pan.

3. 3.

   Finally stir in the Parmesan and remaining butter into the risotto. Season with lemon juice, salt and pepper. Plate with the lamb chops and garnish with fresh thyme if desired.