• Cooking Time: 40 minutes
  • Servings: 4
  • Preparation Time: 10 minutes


Day 3 of our week of "Using up all of the lamb" recipes!


  • 1 c. arborio rice
  • 3 1/2 c. lamb stock or vegetable stock, divided
  • 1 clove garlic, minced
  • 1 Tbls. butter
  • 2 Tbls. olive oil
  • 1 medium onion, chopped
  • 1 c. raw mixed vegetables, chopped (you can use anything you like: tomato, green peas/beans, asparagus, squash, zucchini, potatoes...)
  • 1 Tbls. fresh parsley, chopped
  • 2 tsp. red pepper flakes
  • 1/4 c. shredded parmesan
  • salt and pepper to taste


  • Heat stock in microwave or a large pot.
  • In another large pot, heat butter and 1 Tbls. oil until butter melts.
  • Add rice, and stir over medium high heat until toasted (about 3 minutes).
  • Add stock, 1/2 cup at a time to risotto, stirring constantly and waiting until stock is absorbed before each addition. Continue until rice is tender and 3 c. of stock are absorbed. Set remaining stock aside. Stir parmesan into risotto and remove from heat.
  • In a saute pan, heat remaining oil.
  • Saute onion until just tender.
  • Add remaining vegetable and cook over medium high heat until just tender.
  • Add remaining lamb stock, red pepper flakes, parsley, salt and pepper to taste and cook until stock is reduced by half.
  • Fold vegetables into risotto and serve with sprinkle of parsley and cheese.

Categories: Low Fat  Rice  Savory  Spicy  Vegetarian 
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