Risotto with Lamb Casserole

• 2 1/2 pounds leg of lamb
• 1/4 teaspoon rosemary leaves
• 4 1/2 cups vegetable stock
• 1/2 teaspoon saffron threads
• 1 1/2 cups arborio (short-grain) rice
• 1 1/2 cups white wine
• 10 small asparagus
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1 1/2 cups tomatoes chopped
• 3/4 cup mushrooms sliced
• 4 1/2 cups vegetable stock or water

1. Preheat oven to 250 degrees.
2. Lightly and quickly sear cubed lamb in 13 cup olive oil in a skillet over high heat.
3. Do not let the meat cook inside.
4. Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated with vegetable spray.
5. Add thyme, rosemary and pepper to casserole and toss with meat;season with salt.
6. Cover casserole with lid or a piece of aluminum foil and bake 30 minutes.
7. Lamb should be very tender.
8. When the casserole goes in the oven, reheat broth with saffron threads (to soften) over medium heat;set aside.
9. Heat 2 tablespoons olive oil in a saucepan over medium heat;add rice and saute 2 to 3 minutes.
10. Add 3 cups hot broth to rice and stir well.
11. Simmer rice, stirring occasionally, until it begins to have a cremay texture.
12. To do this, add wine and remaining broth, a little at a time, stirring until liquid is almost absorbed before adding more.
13. The process takes about 20 to 25 minutes.
14. Do not overcook;rice should remain slightly firm.
15. Gently stir in asparagus and Parmesan.
16. Spoon rice in a layer over lamb and garnish with the chopped tomatoes.

lamb, rosemary, vegetable stock, saffron threads, arborio, white wine, asparagus, parmesan, tomatoes, mushrooms, vegetable stock

Taken from recipeland.com/recipe/v/risotto-lamb-casserole-45523 (may not work)