Risotto with lamb and Kasteel Rouge - Vanhonsebrouck
Sauté red onions in butter, simmer risotto rice with Kasteel Rouge for a flavorful dish, topped with spring onion greens and almond cream. Perfect with crispy lamb cutlets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vanhonsebrouck.be.
Ingredients
- 3x 33 cl Kasteel Rouge
- 12 lamb cutlets
- 150 g risotto rice
- 2 bunches spring onion
- 2 red onions
- 1 tbsp almond cream
- 50 g cane sugar
- 200 g butter
- 100 ml olive oil
- Ghent mustard
- 100 g breadcrumbs
- Salt
More Like This
Risotto with lamb and Kasteel Rouge - Vanhonsebrouck
vanhonsebrouck.be
Rack of lamb with Kasteel Rouge - Vanhonsebrouck
vanhonsebrouck.be
Rack of lamb with Kasteel Rouge - Vanhonsebrouck
vanhonsebrouck.be
Seabass filet with Kasteel Rouge - Vanhonsebrouck
vanhonsebrouck.be
Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables
gardenandhome.co.za
Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables
foodandhome.co.za
Tandoori lamb cutlets with green onion roti
nzwomansweeklyfood.co.nz
Caribbean Lamb with Brown Rice
slimstyles.com.au