Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Leg of lamb or lamb shoulder 1 1/2 c Dry white wine, such as
Trimmed, bones and cut into Pinot Grigio
1-in cubes 10 Baby asparagus spears, each
Olive oil Cut into 2 (1-1/2-in pieces)
1/4 ts Each, dried: rosemary, And lightly steamed
Thyme and white pepper 1/2 c Freshly grated Parmesan
Salt to taste Cheese
4 1/2 c Vegetable broth (recipe 1 1/2 c Tomatoes, chopped
Follows) VEGETABLE BROTH
1/2 ts Saffron threads or ground 3/4 c Each, chopped: onion,celery,
Turmeric Carrots and mushrooms
1 1/2 c Arborio rice 4 1/2 c Water

Preheat 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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