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Risotto with Lamb & Fennel

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Recipe

Yield

2
servings

Prep

10
min

Cook

30
min

Ready

40
min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil, extra-virgin
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1 each lamb loin
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1 each shallots
chopped
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1 pound rice
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2 quarts beef stock
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1 medium fennel bulb
blanched
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½ teaspoon fennel seeds
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1 tablespoon butter, unsalted
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Ingredients

Amount Measure Ingredient Features
30 ml olive oil, extra-virgin
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1 each lamb loin
* Camera
1 each shallots
chopped
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453.6 g rice
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2 quarts beef stock
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1 medium fennel bulb
blanched
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2.5 ml fennel seeds
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15 ml butter, unsalted
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Directions

In a heavy skillet, heat 1 tablespoon of the olive oil.

Season the lamb with salt and pepper and sear on all sides, reduce heat and cook until rare.

Dice the cooked lamb and set aside.

In a saucepan, bring broth to a gentle boil.

In a medium saucepan, sauté the shallot in 1 tablespoon of olive oil until transparent.

Add the rice and stir to coat with oil. When it is lightly toasted but not brown, pour in 2 cups of boiling broth.

Stir constantly, making sure to scrape the bottom of the pan.

Add broth when necessary, always keeping the risotto slightly liquid, and not allowing it to dry out.

Cook for about 15 minutes, it should be firm but not raw inside.

Add the blanched fennel, fennel seeds and diced lamb, stir to combine and cook another 2 minutes.

Remove from the heat, add the Parmigiano and the butter and let sit for one minute.

Stir thoroughly and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 102918% from fat
 % Daily Value *
Total Fat 20g 32%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 489mg 20%
Total Carbohydrate 62g 62%
Dietary Fiber 3g 13%
Sugars g
Protein 42g
Vitamin A 5% Vitamin C 1%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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