Brussels sprouts risotto
easy
40 mins
40 mins
Ingredients
- 1 medium onion
- 2 Garlic cloves
- 2 TABLESPOONS clarified butter
- 300 g Risotto Reis
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 750 ml Vegetable broth (instant)
- 250 ml dry white wine
- 300 g Brussels sprouts
- 1/2 bunch Thyme
- 4 (à 75 g) Lamb chops
- 100 g Whipped cream
- 25 g grated parmesan cheese and parmesan slicer
Directions
- 1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of clarified butter in a pot, fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Season with salt and pepper. Little by little add broth and wine. Always add the next portion of liquid only when the rice has absorbed the liquid.
- 2
Cook for a total of 25-30 minutes. In the meantime, clean the Brussels sprouts, cut the stems crosswise or cut the cabbage in half, depending on the size. Wash the cabbage and cook in boiling salted water for about 15 minutes. Wash the thyme, pour dry, put something aside for garnishing, chop the rest finely. Wash chops, dab dry. Heat 1 tablespoon of lard in a pan, fry the chops on each side for about 2 minutes. Sprinkle with thyme halfway through the frying time. Season chops with salt and pepper. Drain the Brussels sprouts and let them drain. Fold sprouts, cream and grated parmesan into the risotto. Season to taste with salt and pepper.
- 3
Heat 1 tablespoon of lard in a pan, fry the chops on each side for about 2 minutes. Sprinkle with thyme halfway through the frying time. Season chops with salt and pepper. Drain the Brussels sprouts and let them drain. Fold sprouts, cream and grated parmesan into the risotto. Season to taste with salt and pepper. Sprinkle with parmesan slices and garnish with thyme. Serve with chops
Nutrition Facts
720 kcal
63 g
36 g
23 g
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