Risotto With Lamb Casserole

Serving Size : 8
Ingredients

for prepare Risotto With Lamb Casserole

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	pounds	leg of lamb or lamb shoulder
trimmed bones and cut into cubes olive oil risotto with lamb casserole
1/4	teaspoon	- dried: rosemary
thyme and white pepper salt to taste risotto with lamb casserole
4 1/2	cups	vegetable broth - (recipe
follows risotto with lamb casserole
1/2	teaspoon	saffron threads or ground
turmeric risotto with lamb casserole
1 1/2	cups	arborio rice
1 1/2	cups	dry white wine - such as
pinot grigio risotto with lamb casserole
10		baby asparagus spears - each
cut into 21-1/2-in pieces and lightly steamed risotto with lamb casserole
1/2	cup	freshly grated parmesan
cheese risotto with lamb casserole
1 1/2	cups	tomatoes - chopped
vegetable broth risotto with lamb casserole
3/4	cup	- chopped:
onion, celery carrots and mushrooms risotto with lamb casserole
4 1/2	cups	water

Preheat oven to 250F. 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 sautй 2 to 3 minutes. Add 3 cups hot broth to rice and stir well. Simmer rice, stirring occasionally, until it begins to have a creamy texture. To do this, add wine and remaining broth, a little at a time, stirring until 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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