Risotto with Asparagus and Lamb Chops

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Risotto with Asparagus and Lamb Chops
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
935
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie935 cal.(45 %)
Protein47.54 g(49 %)
Fat45.19 g(39 %)
Carbohydrates77.84 g(52 %)
Sugar added0 g(0 %)
Roughage6.38 g(21 %)
Vitamin A255.74 mg(31,968 %)
Vitamin D0.18 μg(1 %)
Vitamin E3.44 mg(29 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.52 mg(47 %)
Niacin16.6 mg(138 %)
Vitamin B₆0.32 mg(23 %)
Folate213.55 μg(71 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.77 μg(6 %)
Vitamin B₁₂3.17 μg(106 %)
Vitamin C11.34 mg(12 %)
Potassium701.88 mg(18 %)
Calcium207.79 mg(21 %)
Magnesium63.1 mg(21 %)
Iron4.38 mg(29 %)
Zinc7.17 mg(90 %)
Saturated fatty acids16.5 g
Cholesterol147.51 mg

Ingredients

for
4
For the risotto
500 grams green Asparagus
1 shallot
2 Tbsps olive oil
350 grams Arborio rice
200 milliliters dry white wine
1 l Chicken broth
50 grams freshly grated Parmesan
4 Tbsps butter
1 splash lemon juice
salt
freshly ground peppers
For the lamb chops
1 sprig thyme
1 sprig rosemary
4 Lamb cutlets
salt
freshly ground peppers
2 Tbsps vegetable oil
thyme (for garnishing)
How healthy are the main ingredients?
Parmesanolive oilthymerosemaryshallotsalt

Preparation steps

1.

For the risotto: Rinse the asparagus and peel the bottom third of each stalk. Cut off the tops, set aside and cut the rest into 2-3 cm (approximately 1-inch) slices. Peel the shallot and finely chop. Fry the shallot in hot oil for about 1-2 minutes. Add the rice and the asparagus stalks only. Sauté briefly and deglaze with the white wine. Gradually add in the broth in the span of 15-20 minutes while stirring occasionally. Cook until the rice is al dante and the risotto is creamy. In a small pan, fry the asparagus tips with 1-2 tablespoons of butter for about 5 minutes. Season with salt and pepper.

2.

For the lamb chops: Rinse the thyme and rosemary and shake dry. Rinse the lamb chops, pat dry and season with salt and pepper. In  a nonstick skillet with hot oil, cook the chops until golden brown, about 5-6 minutes. In the last 2-3 minutes add the thyme and rosemary to the skillet.

3.

Stir the Parmesan and the remaining butter into the risotto. Season with lemon juice, salt and pepper. Serve the risotto topped with the chops, and if desired, garnish with more thyme.

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