Asparagus And Chervil Risotto With Lamb Recipe

Name: Asparagus And Chervil Risotto With Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion finely chopped; 1 clove garlic finely chopped; 1 1/8 pounds asparagus woody ends snapped off.; 2 tablespoons butter; 1 1/2 cups risotto rice; 1/2 teaspoon saffron threads; 1/2 cup dry white wine; 2 9/16 cups vegetable stock; 4 lamb fillets 150g; 2 tablespoons grated Parmesan cheese; 1 tablespoon pink peppercorns; chervil for garnish

Servings: persons

1 onion finely chopped
1 clove garlic finely chopped
1 1/8 pounds asparagus woody ends snapped off.
2 tablespoons butter
1 1/2 cups risotto rice
1/2 teaspoon saffron threads
1/2 cup dry white wine
2 9/16 cups vegetable stock
4 lamb fillets 150g
2 tablespoons grated Parmesan cheese
1 tablespoon pink peppercorns
chervil for garnish

1
Peel the asparagus and cut diagonally into 1 inch pieces. Melt 1 tbsp butter in a saucepan and saute the asparagus over low heat for 3-4 mins, until tender. Remove from the pan and set aside.
2
Saute the onion and garlic in the remaining butter for a minute, then add the rice and saffron, and cook until rice turns translucent. Gradually add the wine and stock, at 1/2 cup intervals, stirring consistently. Do not add the next 1/2 cup of liquid until the previous liquid has been absorbed, this process should take about 15 minutes.
3
Heat 1 tbsp butter in a frying pan and sear the meat on all sides. Wrap in aluminum foil and let rest for 15 minutes. Fold the Parmesan into the risotto, then add the asparagus and mix. Serve the lamb on a bed of risotto, sprinkle with pink peppercorns and garnish with chervil.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 onion finely chopped, 1 clove garlic finely chopped, 1 1/8 pounds asparagus woody ends snapped off., 2 tablespoons butter, and more.

Yes, Asparagus And Chervil Risotto With Lamb falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus And Chervil Risotto With Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions