Lamb and Maroni Ragout with Pumpkin and Spelt Risotto

For the lamb-maroni ragout with pumpkin-spelt risotto, first prepare the risotto.

Peel the shallots and garlic. Finely chop one shallot and the garlic. Set aside remaining shallots.

Peel and seed the pumpkin and cut into small cubes. Wash rosemary and thyme, shake dry and chop finely.

Heat 1 tablespoon oil in a pot. Sauté chopped shallot, garlic and pumpkin cubes for about 2 minutes. Add spelt rice and sauté for another minute, stirring.

Deglaze with grape juice and cook over medium heat until completely reduced. Gradually pour in the spelt, adding a total of 750 ml of soup, until it is covered and let it boil down while stirring.

Always pour new liquid only when the added amount has already been absorbed and keep stirring.

Repeat this step until all the soup is used up. Let the spelt swell on low heat for 15 to 20 minutes, stirring frequently.

Add the herbs and season with salt and pepper.

For the ragout, quarter the remaining shallots. Halve chestnuts and dice lamb salmon. Peel, wash and dice the carrots.

Heat 1 tablespoon oil in each of two frying pans and sauté shallots. Add carrots, chestnuts and lamb to one pan each and sauté for about 5 minutes.

Deglaze each with 100 ml vegetable soup, pour in whipping cream and simmer for another 10 minutes.

Season ragouts with ½ tsp each fire spice, vinegar and season with salt and pepper.

Divide spelt risotto among four plates and add lamb-maroni ragout. Roast the pine nuts and sprinkle over the spelt risotto.

Preparation Tip:

You can also serve polenta, for example, with the lamb-maroni ragout instead of risotto.

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