Slow Cooker Risotto with Lamb

slow cooker risotto with lamb
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 9:00 h
  • Ready In: 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    3.5 g
  • Saturated Fat

    1.1 g
  • Polyunsaturated Fat

    0.6 g
  • Cholesterol

    40.0 mg
  • Sodium

    415.4 mg
  • Potassium

    1,025.2 mg
  • Carbohydrate

    42.7 g
  • Fiber

    8.9 g
  • Sugars

    8.4 g
  • Protein

    19.0 g

Slow cooker risotto with lamb. Lamb with risotto cooked in a slow cooker. Curry powder adds intrigue to this colorful main dish. You may also like Lamb Ragout, another yummy lamb recipe cooked in a crock pot (slow cooker)

Slow Cooker Risotto with Lamb


  • 2 pounds (960 g) boneless lamb shoulder roast
  • 1 tablespoon cooking oil
  • 2 ½ cups (625 ml) vegetable broth
  • 1 cup regular brown rice
  • 1 teaspoon curry powder
  • 1/2 pound (240 G) Brussel sprouts
  • 14½ can (435 ml) kernel corn, drained
  • 1/4 teaspoon salt
  • 1 bay leaf


Step 1

Heat vegetable oil in large nonstick skillet. Add lamb roast and cook on all sides until browned.

Step 2

In slow cooker combine vegetable stock, uncooked rice, curry powder, bay leaf, and salt. Arrange cooked lamb over.

Step 3

Cover slow cooker and cook on low heat setting for 8-9 hours., adding Brussels sprouts and corn during the last 2 hours.

Step 4

Turn off the pot and open the lid. Stir lamb and risotto well before serving. Transfer to a serving plates. Serve hot.

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