Asparagus And Chervil Risotto With Lamb - cooking recipe

Ingredients

1 None onion, finely chopped
1 clove garlic, finely chopped
500 g asparagus, woody ends snapped off.
2 tbsp butter
300 g risotto rice
1/2 tsp saffron threads
125 ml dry white wine
600 ml vegetable stock
4 None lamb fillets (150g)
2 tbsp grated Parmesan cheese
1 tbsp pink peppercorns
None None Chervil for garnish

Preparation

Peel the asparagus and cut diagonally into 1 inch pieces. Melt 1 tbsp butter in a saucepan and saute the asparagus over low heat for 3-4 mins, until tender. Remove from the pan and set aside.
Saute the onion and garlic in the remaining butter for a minute, then add the rice and saffron, and cook until rice turns translucent. Gradually add the wine and stock, at 1/2 cup intervals, stirring consistently. Do not add the next 1/2 cup of liquid until the previous liquid has been absorbed, this process should take about 15 minutes.
Heat 1 tbsp butter in a frying pan and sear the meat on all sides. Wrap in aluminum foil and let rest for 15 minutes. Fold the Parmesan into the risotto, then add the asparagus and mix. Serve the lamb on a bed of risotto, sprinkle with pink peppercorns and garnish with chervil.