Step 1

For the risotto: Rinse the asparagus and peel the bottom third of each stalk. Cut off the tops, set aside and cut the rest into 2-3 cm (approximately 1-inch) slices. Peel the shallot and finely chop. Fry the shallot in hot oil for about 1-2 minutes. Add the rice and the asparagus stalks only. Sauté briefly and deglaze with the white wine. Gradually add in the broth in the span of 15-20 minutes while stirring occasionally. Cook until the rice is al dante and the risotto is creamy. In a small pan, fry the asparagus tips with 1-2 tablespoons of butter for about 5 minutes. Season with salt and pepper.

Step 2

For the lamb chops: Rinse the thyme and rosemary and shake dry. Rinse the lamb chops, pat dry and season with salt and pepper. In  a nonstick skillet with hot oil, cook the chops until golden brown, about 5-6 minutes. In the last 2-3 minutes add the thyme and rosemary to the skillet.

Step 3

Stir the Parmesan and the remaining butter into the risotto. Season with lemon juice, salt and pepper. Serve the risotto topped with the chops, and if desired, garnish with more thyme.