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How To make Risotto with Lamb Casserole
2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into 1-in cubes
Olive oil 1/4 t Each, dried: rosemary,
Thyme and white pepper Salt to taste 4 1/2 c Vegetable broth (recipe
Follows) 1/2 t 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
VEGETABLE brOTH 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.
How To make Risotto with Lamb Casserole's Videos
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It's friday night and we've got an incredible recipe for you to try this weekend. This dish is inspired by Scotland, using the delicious flavours of haggis. The lamb is so tender it just falls off the bone, served with a rish sauce and cheesey mash. What more could you want!
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How to make Risotto at home - Easy & no hassle - Recipes by Warren Nash
Find out how to make Risotto at home the easy way. My Risotto Recipe is packed full of flavour with Sun-dried tomatoes, Parmesan cheese and fresh Basil.
A perfect rice recipe if you’re vegetarian which easily serves 3 people.
Get my method on how to cook Risotto on my website:
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Ingredients (Serves 3 | Prep time: 15m Cooking time: 10m | 302 calories & 11g fat p/serving):
- 150g Risotto Rice
- ½ Onion
- 50ml White Wine
- 1 Chicken/Vegetable Stock cube
- 25g Parmesan
- 25g Sun-dried Tomatoes
- 25g Butter
- Handful of Fresh Basil
Gennaro Contaldo's Spring Vegetable Risotto Recipe | Citalia
Made with fresh, spring vegetables such as asparagus, peas, broad beans, and courgettes, Gennaro Contaldo’s Risotto Primavera (spring vegetable risotto) is an easy meal to prepare and provides a real taste of the season.
Risotto is mainly a northern Italian dish due to the rice growing regions of Lombardy, Piemonte and Veneto, however, it is now widely eaten all over Italy and here in the UK too.
Do you want to know how to make risotto? Gennaro Contaldo shows you how to make his delicious vegetarian risotto in this easy to follow video. Enjoy!
Ingredients
• 2 x courgettes
• 100g asparagus
• 4 tablespoons olive oil
• 1 x small onion, very finely chopped
• ½ stalk celery, very finely chopped
• 350g arborio rice
• 100g fresh peas, clean weight
• 100g fresh broad beans, clean weight
• ½ glass white wine
• 1.5 litres vegetable stock, kept gently simmering in a pan
• 25g butter
• 25g parmesan cheese, freshly grated
Method
First prepare the courgettes. Wash well and trim the ends. With a small sharp knife, cut strips lengthways of the green part and chop very finely. Discard the white middle bit (you can keep for your vegetable stocks). Then prepare the asparagus. Discard the hard part of the asparagus, finely chop the rest keeping aside the tips.
Heat the olive oil in a saucepan. Add the onion and celery and sweat on a gentle heat. Add the rice and stir well coating each grain with the oil ensuring you don't burn the rice so keep on a gentle heat and keep stirring. You will notice the rice granules become shiny. At this stage, add the white wine, keep stirring until the wine evaporates. Then add the peas, broad beans, courgettes and asparagus (not the tips), mix well, always ensuring that the vegetables do not stick.
Add a couple of ladlefuls of stock and keep stirring until the liquid evaporates. Then add more stock and continue to do so for about 20/25 minutes. About 5 minutes before the end of cooking time, add the asparagus tips. Remove from the heat, beat in the butter and parmesan.
Leave to rest for a minute and serve immediately.
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Braised Lamb Shanks Recipe with Parmesan Risotto
I have always said that lamb and duck are hands down my favorite proteins of all time, and because they are it of course means I don’t get to eat them too often. My wife isn’t too adventurous when it comes to eating foods that are a little different from the norm, and she especially won’t eat lamb or duck. However, when it’s holiday season I usually get to make just about whatever I want. For instance, I made smoked turkeys for Thanksgiving, which is definitely a little different than the norm, and the whole family was totally ok with it! In light of having some success with twisting things up for the holidays I figured I would whip up this Braised Lamb Shanks Recipe with Parmesan Risotto for the Easter holiday weekend. Now I’m not sure if my wife will dig it, but I am 100% confident that she’ll at least eat the risotto, which is a meal in itself.
Sink your teeth into this delicious and elegant Braised Lamb Shanks Recipe with Parmesan Risotto that is sure to be a family favorite!
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Braised Lamb Shanks Recipe with Parmesan Risotto
Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
For the Lamb:
4 lamb shanks
1 tablespoon of olive oil
3 sliced carrots peelings on
2 sliced parsnips peelings on
1 sliced turnip peelings on
1 sliced yellow onion peelings on
4 sliced celery stalks
6 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley
3 tablespoons of tomato paste
2 cups of red wine
32 ounces of beef stock
Kosher salt and fresh cracked pepper
For the Risotto:
2 tablespoons of unsalted butter
1 peeled and small diced yellow onion
2 cups of Arborio rice
2 cups of chardonnay
64 ounces of chicken stock
1 cup of grated parmesan cheese
1 cup of heavy whipping cream
Kosher salt and fresh cracked pepper
Instructions:
1. Preheat the oven to 325°.
2. Lamb: Season the lamb on all sides with salt and pepper and sear them until golden brown in a large pot with olive oil over high heat.
3. Once brown remove them from the pot and set aside.
4. Next, add all of the vegetables and herbs into the pot and caramelize, about 15 minutes.
5. Add in the tomato paste and stir until combined and cook for a further 3 to 4 minutes. Deglaze with red wine and cook until it becomes very thick and incorporated into the mixture.
6. Add in the stock followed up by adding in the lamb shanks. Place a lid over the pot and cook in the oven at 325° for 3 hours. Remove them from the pot and strain the vegetables and serve with the remaining liquid.
7. Risotto: Risotto: Melt the butter over medium heat in a large pot and add in the onions and caramelize, about 20 minutes.
8. Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
9. Stir the rice constantly until the rice has absorbed the wine and add in 8 ounces of chicken stock at a time while continuing to stir until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy.
10. Fold in the Parmesan cheese, whipping cream and season with salt and pepper until combined. Keep warm.
11. Serve the lamb over a bed of risotto.