Lamb and Risotto with Roasted Onion
recipe

A delicious main dish that combines tender lamb, velvety risotto, and roasted onion, evoking warm family ties and childhood flavor memories.
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 400 g lamb (e.g., shoulder or rack)
- 1 dl red wine
- 1 dl beef broth
- 1 dl rice (risotto rice, e.g., arborio)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 5 dl water
- 1 dl Parmesan cheese (grated)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh mint for garnish

Instructions:

1. Heat olive oil in a large skillet. Add the chopped onion and garlic, sauté until soft.
2. Add the rice and cook until slightly translucent.
3. Pour in the red wine and let it evaporate. Then add the beef broth and water. Cook on low heat until the rice is tender and creamy.
4. Meanwhile, season the lamb with salt and pepper. Sear the meat in a pan until beautifully golden brown.
5. Add red wine and beef broth to the pan with the lamb. Simmer until the meat is tender (about 30-40 minutes).
6. When the risotto is finished, stir in the Parmesan cheese and check for seasoning. Add more salt and pepper if needed.
7. Serve the risotto on a plate, topped with lamb and garnish with fresh mint.
Nutritional Information (per serving):
Calories: 650 kcal
Protein: 40 g
Carbohydrates: 70 g
Fat: 30 g
Fiber: 2 g

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