Sun-Dired Tomato & Lamb Chop Risotto

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  1 tsp
• butter
  ½ tbsp
• button mushrooms
  6 oz
• chili flakes
  ¼ tsp
• garlic (minced)
  3 cloves
• garlic herb butter
  2 tbsp
• lamb chops
  4 pieces
• olive oil
  2 tbsp
• parmesan cheese (save the rest for serving)
  ¾ cup
• salt
  1 tsp
• scallions (whites)
  3 unit
• sun-dired tomato paste
  2 tbsp
• tomato (diced)
  1 unit
• veggie stock concentrate
  2 unit
• water
  5 c, ½ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   In a medium pot , bring water to a boil, then reduce to a low simmer.

   water: 5 c
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add button mushrooms ; cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes . Season with salt and black pepper . Remove to a plate.

   olive oil: 2 tbsp, button mushrooms: 6 oz, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in the same pan over medium heat. Add scallions , garlic , arborio rice , and butter . Cook, stirring, until garlic is fragrant and rice is translucent, ⏱️ 1 minutes .

   scallions: 3 unit (whites), garlic: 3 cloves (minced), arborio rice: 1 c, butter: ½ tbsp
4. 

   4

   Add water , veggie stock concentrate , and half the sun-dired tomato paste 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 .

   water: ½ cup, veggie stock concentrate: 2 unit, sun-dired tomato paste: 2 tbsp
5. 

   5

   Once risotto is done, stir in mushrooms, tomato , garlic herb butter , half the parmesan cheese , and remaining sun-dired tomato paste. Cook, stirring occasionally, until tomato is softened, ⏱️ 2 minutes .

   tomato: 1 unit (diced), garlic herb butter: 2 tbsp, parmesan cheese: ¾ cup (save the rest for serving)
6. 

   6

   While risotto cooks, pat lamb chops 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 to taste. Serve with lamb chops on the side.

   lamb chops: 4 pieces, chili flakes: ¼ tsp