Classic Lamb and Rosemary Risotto

Classic Lamb and Rosemary Risotto

This creamy Italian risotto features tender cubes of lamb, aromatic rosemary, and a touch of lemon zest for brightness. Finished with Parmesan cheese and butter, it’s a comforting and elegant meal perfect for special occasions or a cozy night in.

Ingredients

• 1 lb (450g) boneless lamb leg or shoulder, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups low-sodium chicken or beef broth, kept warm
• 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Zest of 1 lemon (optional)
• Fresh parsley, chopped, for garnish

Equipment Needed

• Large skillet or Dutch oven
• Saucepan (for warming broth)
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons

Instructions

1. Season the lamb cubes with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb and brown on all sides, about 4-5 minutes. Remove lamb to a plate and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the chopped onion. Sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
4. Stir in the Arborio rice and cook, stirring, for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and stir until mostly absorbed.
6. Add the chopped rosemary. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
7. When you have about 2 ladlefuls of broth left, return the browned lamb (and any juices) to the pan. Continue adding broth and stirring until the lamb is heated through and the risotto is creamy.
8. Remove from heat. Stir in Parmesan cheese, butter, and lemon zest (if using). Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

Notes

• For extra richness, stir in a splash of cream at the end.
• You can substitute beef for lamb if desired.
• Serve with a crisp green salad or roasted vegetables for a complete meal.

Nutritional Information (per serving)

• Calories: Approximately 600
• Fat: 25g
• Carbohydrates: 60g
• Protein: 35g