Risotto with Lamb Casserole Recipe

Name: Risotto with Lamb Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds leg of lamb; 1/4 teaspoon rosemary leaves; 4 1/2 cups vegetable stock; 1/2 teaspoon saffron threads; 1 1/2 cups arborio (short-grain) rice; 1 1/2 cups white wine; 10 small asparagus; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1 1/2 cups tomatoes chopped; 3/4 cup mushrooms sliced; 4 1/2 cups vegetable stock or water

Servings: persons

2 1/2 pounds leg of lamb
1/4 teaspoon rosemary leaves
4 1/2 cups vegetable stock
1/2 teaspoon saffron threads
1 1/2 cups arborio (short-grain) rice
1 1/2 cups white wine
10 small asparagus
1/2 cup parmesan, parmigiano-reggiano cheese, grated
1 1/2 cups tomatoes chopped
3/4 cup mushrooms sliced
4 1/2 cups vegetable stock or water

1
Preheat oven to 250 degrees.
2
Lightly and quickly sear cubed lamb in 13 cup olive oil in a skillet over high heat.
3
Do not let the meat cook inside.
4
Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated with vegetable spray.
5
Add thyme, rosemary and pepper to casserole and toss with meat;season with salt.
6
Cover casserole with lid or a piece of aluminum foil and bake 30 minutes.
7
Lamb should be very tender.
8
When the casserole goes in the oven, reheat broth with saffron threads (to soften) over medium heat;set aside.
9
Heat 2 tablespoons olive oil in a saucepan over medium heat;add rice and saute 2 to 3 minutes.
10
Add 3 cups hot broth to rice and stir well.
11
Simmer rice, stirring occasionally, until it begins to have a cremay texture.
12
To do this, add wine and remaining broth, a little at a time, stirring until liquid is almost absorbed before adding more.
13
The process takes about 20 to 25 minutes.
14
Do not overcook;rice should remain slightly firm.
15
Gently stir in asparagus and Parmesan.
16
Spoon rice in a layer over lamb and garnish with the chopped tomatoes.

1226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds leg of lamb, 1/4 teaspoon rosemary leaves, 4 1/2 cups vegetable stock, 1/2 teaspoon saffron threads, and more.

Yes, Risotto with Lamb Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto with Lamb Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions