---
title: Sun-Dired Tomato & Lamb Chop Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lamb-chops-and-sun-dired-tomato-mushroom-risotto-69430db935efa043add8cbe4
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Mediterranean
  - Dinner
  - Risotto
  - Lamb
rating: 4.0
rating_count: 2
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The risotto delivers fantastic taste with high-quality lamb complementing the creamy, flavorful rice perfectly.
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/sun-dried-tomato-lamb-chop-risotto.avif"
---

In a #medium pot{}, bring @water{5%cups} to a boil, then reduce to a low simmer.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add @button mushrooms{6%oz}; cook, stirring occasionally, until browned and slightly crispy, ~{5%minutes}. Season with @salt{1%tsp} and @black pepper{1%tsp}. Remove to a plate.

Heat a drizzle of olive oil in the same pan over medium heat. Add @scallions{3%unit}(whites), @garlic{3%cloves}(minced), @arborio rice{1%cup}, and @butter{½%tbsp}. Cook, stirring, until garlic is fragrant and rice is translucent, ~{1%minutes}.

Add @water{½%cup}, @veggie stock concentrate{2%unit}, and half the @sun-dired tomato paste{2%tbsp} to the pan with the rice mixture; stir until liquid has mostly absorbed. Continue adding simmering water ½ cup at a time, stirring frequently, until rice is al dente and creamy, ~{15%minutes}.

Once risotto is done, stir in mushrooms, @tomato{1%unit}(diced), @garlic herb butter{2%tbsp}, half the @parmesan cheese{¾%cup}(save the rest for serving), and remaining sun-dired tomato paste. Cook, stirring occasionally, until tomato is softened, ~{2%minutes}. -- TIP: If risotto seems too thick, stir in another splash of water.

While risotto cooks, pat @lamb chops{4%pieces} dry and season with salt and pepper. Sear in a hot skillet ~{2%minutes} per side. Rest before serving. Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of @chili flakes{¼%tsp} to taste. Serve with lamb chops on the side.