3. Make the risotto
In a medium sauce pan heat up the vegetable broth and the heavy cream and keep warm (do not boil or simmer, just keep it warm over low heat). In a pot over high heat add the butter and 3 tsp of olive oil. Add the ½ white onion diced small and cook until the onions are translucent. Add the minced garlic, dry white wine, and Arborio rice. Stir and cook for about 1 minute. Reduce your heat to low and using a ladle; add the warmed broth and cream mixture by about 1 cup measurements to the rice. Stir gently while the 1 cup of broth/cream is absorbed by the rice. As soon as the liquid is absorbed add another ladle of the broth/cream mixture and keep stirring until the liquid is absorbed. Continue this process until all the liquid is absorbed. Keep stirring or the rice will burn. The stirring helps make the risotto creamy. Once all of the liquid is absorbed take it off the heat and add in the butternut squash, turmeric, and goat cheese. Stir until the cheese is melted. Add salt and pepper to taste.
4. Sear the meat
Once the lamb has finished cooking carefully remove it from the bag and set it on a cutting board. In a cast iron skillet heat a few tbsp. of olive oil over high heat. Once the oil starts to smoke sear the lamb in the pan for about 3-4 minutes per side. Allow the lamb to rest for about 5 minutes before serving.
5. Compose your meal
Divide the ratatouille, risotto and lamb chops between 4 plates and serve.