Lamb Chops with Sun-Dried Tomato and Mushroom Risotto

This Mediterranean-inspired dish brings together creamy arborio rice, umami-rich sun-dried tomatoes, earthy mushrooms and tender lamb chops. Each grain of rice is slowly coaxed to al dente perfection, absorbing layers of flavor from the stock, sun-dried tomato paste and garlic herb butter. Fresh tomato and scallions add brightness, while Parmesan cheese delivers a nutty, salty finish.

Perfect for a special dinner or a comforting weeknight meal, this risotto is both elegant and approachable. The lamb chops are seared to juicy perfection and served alongside the creamy risotto, making every bite a harmonious blend of textures and tastes.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 5 cups water (9 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
3. Heat a drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, rice and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup simmering water, stock concentrates and half the sun-dried tomato paste to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
5. Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter, half the Parmesan (save the rest for serving) and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. TIP: If risotto seems too thick, stir in another splash of water. Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper if needed.
6. Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. Other short-grain varieties like carnaroli or vialone nano can work, but long-grain rice will not yield the same creamy result.

Can I substitute the lamb chops?

Yes, you can use chicken thighs or pork chops instead. Adjust cooking time accordingly to ensure they are cooked through.

How do I store leftovers?

Store leftover risotto and lamb chops separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the risotto.