Risotto with Asparagus and Lamb Chops

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.

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.