Spring Risotto Primavera With Crispy Lamb Sausage
From DetroitTokyo 11 years agoIngredients
Risotto
- 1/2 cup cherry, grape, or mini heirloom tomatoes - halved shopping list
- 1 large carrot, peeled then shaved into ribbons with veggie peeler shopping list
- 1 parsnip, peeled then shaved into ribbons with veggie peeler shopping list
- olive oil shopping list
- sea salt & black pepper, to taste shopping list
- 1 bunch asparagus tops (reserve rest for another use) shopping list
- 1 cup cubed yellow summer squash shopping list
- 1/4 pound baby bella mushrooms, quartered shopping list
- 2 cloves garlic, minced shopping list
- 3 small leeks, cleaned well cut in half and sliced shopping list
- 1 cup arborio rice shopping list
- 1/2 cup dry white wine shopping list
- 3 cups chicken stock shopping list
- red pepper flakes shopping list
- 1 tbsp lemon zest shopping list
- 1 cup fresh peas shopping list
- 1 small bunch green onions, bottom white and light green parts only - chopped shopping list
- 1 cup packed pea shoots shopping list
- 1/4 cup assorted herbs, such as basil, chervil, chives, mint, parsley, and tarragon - chopped shopping list
- grated parmigiano Reggiano shopping list
- toasted pine nuts - for garnish shopping list
- chive blossoms - for garnish shopping list
sausage
- 1 fennel bulb, minced - reserve fronds for garnish shopping list
- 6 cloves garlic, minced shopping list
- olive oil shopping list
- 2 tbsp chopped rosemary shopping list
- 1 tsp crushed red pepper (more or less to taste) shopping list
- 1 tsp sea salt shopping list
- 1 tsp black pepper shopping list
- 2 slices bread, cubed (I used Udi's gluten Free sandwich bread) shopping list
- 3 tbsp milk shopping list
- 1 pound ground lamb shopping list
How to make it
Risotto
- Preheat oven to 400F. Toss tomatoes in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 25 minutes.
- Rub parsnip and carrot ribbons with olive oil and season with salt and pepper. Place on a wire rack and bake in oven for 6-8 minutes until dry & crisp but not too brown.
- Toss asparagus in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 10 minutes until charred and tender.
- Place 1 tbsp olive oil each into 2 large skillets over medium-high heat. Add mushrooms and zucchini to one, and leeks to the other. Season each with salt. Cook stirring for about 6-8 minutes.
- Add garlic to mushrooms and zucchini. Cook an additional 2 minutes, then remove from heat.
- Add risotto to leeks once tender, about 4 minutes. Cook until all risotto is coated with oil and is lightly toasted 1-3 minutes.
- Add white wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center.
- Add red pepper flakes, lemon zest, cheese, peas, and green onions.
- Add roasted tomatoes, roasted asparagus, squash, mushrooms, garlic, and pea shoots.
- Top with cooked crispy lamb sausage and garnish with parsnip and carrot chips, fennel fronds, chive blossoms, and toasted pine nuts.
Sausage
- Coat the bottom of a large skillet over medium-high heat. Add fennel and cook, stirring occasionally, for about 8 minutes. Add garlic and cook an additional 2 minutes. Set aside to cool
- Combine bread cubes and milk. Allow to absorb as fennel cooks.
- Combine cooked fennel and garlic, soaked bread cubes, seasonings, and lamb. Form into four 1" logs.
- Heat a cast iron grill pan rubbed with olive oil over medium-high heat. Cook lamb until browned on all sides, turning every 2 minutes - about 8 in total. Let rest for a few minutes before slicing.
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