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Photos of Easter Lamb and Asparagus Risotto Recipe
How To Make Easter Lamb and Asparagus Risotto
A creamy and savory risotto with tender lamb and fresh asparagus, perfect for your Easter feast.
Serves:
Ingredients
- 1 lb lamb loin, cut into bite-sized pieces
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
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In a large skillet, heat some oil over medium-high heat. Add the lamb pieces and cook until browned and crispy. Remove from the skillet and set aside.
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In the same skillet, add some more oil if needed and sauté the onion until translucent. Add the garlic and cook for another minute.
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Add the Arborio rice to the skillet and stir to coat with the onion mixture. Toast the rice for a couple of minutes until it’s lightly browned.
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Pour in the white wine and stir until it’s evaporated. Then, add in the chicken broth one cup at a time, stirring continuously until each cup is absorbed before adding the next one.
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Add the asparagus during the last few minutes of cooking, along with the lamb pieces.
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Once the risotto is cooked and creamy, remove from heat and stir in the Parmesan cheese and butter until melted. Season with salt and pepper to taste.
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Serve hot, garnished with extra Parmesan cheese if desired.
Nutrition
- Calories : 610kcal
- Total Fat : 22g
- Saturated Fat : 12g
- Cholesterol : 122mg
- Sodium : 1308mg
- Total Carbohydrates : 57g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 41g
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