Try this Risotto with Lamb Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 8 | ||
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Calories: 558 | ||
Calories from Fat: 264 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 102.1mg | 31 % | |
Sodium 727.6mg | 25 % | |
Potassium 508.7mg | 13 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 36.5g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 558
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