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Ingredients
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For the Lamb Chops
For the Gremolata
For the Butternut Squash & Mushroom Risotto
Method
For the Lamb Chops
- 1
Prepare the Marinade
In a small bowl, mix together olive oil, minced garlic, fresh rosemary, salt, and black pepper.
- 2
Marinate the Lamb
Rub the marinade all over the lamb chops and let them marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.
- 3
For the Gremolata
- 4
Mix Gremolata Ingredients
In a small bowl, combine chopped parsley, minced garlic, lemon zest, and olive oil. Stir well to combine.
- 5
Serve Gremolata
Set aside the gremolata to let the flavors meld while you prepare the risotto.
For the Butternut Squash & Mushroom Risotto
- 6
- 7
Toast the Rice
Stir in the Arborio rice and cook for 1-2 minutes, ensuring the rice is well-coated in the oil and slightly toasted.
- 8
Add Broth Gradually
Pour in 1 cup of vegetable broth and stir continuously until the liquid is mostly absorbed. Continue adding broth one cup at a time, stirring often, until the rice is creamy and al dente (about 18-20 minutes).
- 9
Incorporate Butternut Squash and Mushrooms
About 10 minutes into cooking the risotto, add the diced butternut squash and sliced mushrooms. Stir well to combine.
- 10
Finish the Risotto
Once the rice is cooked and creamy, remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.