• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Risotto with Lamb Casserole

  • Recipe Submitted by on

Category: Meat, Casseroles

 Ingredients List

  • 2 1/2 lb Leg of lamb or lamb shoulder
  • Trimmed, bones and cut into
  • 1-in cubes
  • Olive oil
  • 1/4 ts Each, dried: rosemary,
  • Thyme and white pepper
  • Salt to taste
  • 4 1/2 c Vegetable broth (recipe
  • Follows)
  • 1/2 ts Saffron threads or ground
  • Turmeric
  • 1 1/2 c Arborio rice
  • 1 1/2 c Dry white wine, such as
  • Pinot Grigio
  • 10 Baby asparagus spears, each
  • Cut into 2 (1-1/2-in pieces)
  • And lightly steamed
  • 1/2 c Freshly grated Parmesan
  • Cheese
  • 1 1/2 c Tomatoes, chopped
  • 3/4 c Each, chopped: onion,celery,
  • Carrots and mushrooms
  • 4 1/2 c Water


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

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