Risotto with Lamb Casserole

Ingredients

Directions

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 sauté 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.

Reviews

Just want to say, try it, nice recipe! 11 months ago by lovingfruits

The water (broth) is added throughout the recipe when making the risotto and the tomoatoes are garnish once the recipe is finished. 11 months ago by happyzhangbo

+2

the receipe is incomplete, what do you do with the water, the tomatoes, how long do you cook it, possibly I may not understand. 11 months ago by dsirman

+3

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.