Lamb and Mushroom Risotto

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4 portions


25 minutes


  • 200 g (1 cup) cooked Quebec lamb, in chunks
  • 2 onions, chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 227 g mushrooms
  • A few fresh oregano leaves
  • 4 tbsp (60 ml) oil
  • 3 cups (750 ml) stock
  • 200 g (1 cup) Arborio rice
  • Salt and pepper, to taste
  • 1 lemon, cut in wedges (optional)
  • Parmesan (optional)


  1. In half the oil, sauté the shallots, onions and mushrooms, stirring constantly for 3 minutes, then add the lamb. 
  2. Heat the stock and set aside over low heat.  
  3. In a skillet, heat the rest of the oil over high heat. Add the rice and let it brown a bit while stirring then add a ladle of warm stock. 
  4. When there is little stock left, add another ladle in. Continue this process until there is only one ladle left. 
  5. Add the vegetables and lamb, then add the last ladle of stock. Stir, cover and let rest for 2 minutes.
  6. Serve with parmesan and lemon wedge.

Chef’s Tip

You can make this recipe with raw lamb cubes, simply brown them before step 1 in order to cook them.