Risotto with Lamb Casserole
| Yield: | 8 Servings |
| Categories: | Meats, Casseroles, Chronicle |
| 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 |
| VEGETABLE BROTH | ||
| 3/4 | c | Each, chopped: onion,celery, |
| Carrots and mushrooms | ||
| 4 1/2 | c | Water |
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