Recipe Summary test

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees . In a medium saucepan, warm the chicken broth over low heat. In another medium saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook for 2 minutes. Add the rice and cook, stirring, for 1 minute. Stir in the wine and cook for 1 minute. Stir in the warm broth one ladleful at a time, allowing the liquid to evaporate before adding more. Cook for 13 minutes more.

  • On a baking sheet, toss the green beans, tomatoes and scallions with the balsamic vinegar and 2 tablespoons EVOO; season with salt and pepper. Roast for 15 minutes.

  • In a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Season the lamb chops with salt and pepper, add to the skillet and cook for 3 minutes on each side for rare.

  • Using a food processor, puree half of the peas with the mint and parsley; season with salt and pepper. Stir the mixture into the risotto, then stir in the remaining whole peas, the parmigiano and butter.

  • Serve the lamb chops with the risotto and roasted vegetables.