Easter Lamb and Asparagus Risotto Recipe

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.

In the same skillet, add some more oil if needed and sauté the onion until translucent. Add the garlic and cook for another minute.

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.

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.

Add the asparagus during the last few minutes of cooking, along with the lamb pieces.

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.

Serve hot, garnished with extra Parmesan cheese if desired.