Lamb Chops With Roasted Vegetables And Spring Pea Risotto

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups chicken broth (32 ounces)

5 tablespoons extra virgin olive oil (EVOO), divided

1 small onion, chopped

3 cloves garlic, finely chopped

1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 pound green beans, cut into 1-inch lengths

1 pint grape tomatoes

4 scallions, coarsely chopped

1 tablespoon balsamic vinegar

Salt and pepper

8 lamb rib chops

1 pound frozen green peas, defrosted

1/3 cup fresh mint leaves (a generous handful)

1/3 cup flat leaf parsley (a generous handful)

2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)

2 tablespoons butter

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