Brown Rice Risotto with Lamb
Dive into a hearty and comforting dish with this Brown Rice Risotto with Lamb, a wholesome twist on the classic Italian favorite. Tender, seared lamb cubes are nestled into a creamy base of nutty brown rice, slowly simmered in rich beef or lamb stock for a depth of flavor that’s irresistible. Aromatic herbs like rosemary and thyme enhance the savory notes, while finely diced carrots, celery, and onion add a subtle sweetness and texture. Finished with a generous sprinkle of Parmesan cheese and a fresh parsley garnish, this dish strikes the perfect balance between rustic and sophisticated. Ideal for a cozy dinner that’s as nutritious as it is indulgent, this risotto is sure to become a go-to comfort food. Keywords: brown rice risotto, lamb risotto recipe, hearty dinner idea, creamy risotto with lamb, wholesome comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 500 grams Lamb shoulder (boneless, diced into 1-inch cubes)
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 medium Carrot (finely diced)
- 1 stalk Celery stalk (finely diced)
- 1.5 cups Brown rice
- 0.5 cups Dry white wine
- 5 cups Beef or lamb stock (warm)
- 1 teaspoon Fresh rosemary (finely chopped)
- 1 teaspoon Fresh thyme (finely chopped)
- 0.5 cups Parmesan cheese (grated)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or sauté pan over medium-high heat.
Season the lamb cubes with salt and pepper, then add them to the pan. Sear the lamb on all sides until browned, about 5-7 minutes. Remove the lamb from the pan and set aside.
Reduce the heat to medium and add the remaining olive oil and the butter to the same pan.
Stir in the chopped onion, garlic, carrot, and celery, cooking until the vegetables are softened, about 5 minutes.
Add the brown rice to the pan and stir to coat the grains in the mixture, toasting them for 2-3 minutes.
Pour in the white wine and cook, stirring, until the wine is mostly absorbed.
Begin adding the warm beef or lamb stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladleful.
After about 20 minutes of cooking the rice, return the seared lamb to the pan along with the rosemary and thyme. Continue adding the stock and stirring regularly, cooking until the brown rice is tender but slightly chewy, about 30-35 minutes in total.
Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper to taste.
Remove the pan from the heat and let the risotto rest for 2 minutes before serving.
Spoon the risotto onto plates or bowls, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 6389 mg | 278% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.3 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1566 mg | 120% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2691 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
