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.

No additional tips available.

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

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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.

Risotto with Lamb Casserole

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