Mom’s One Pot Oven-Baked Risotto with Lamb Chops


Ready in: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Gluten Free


  • 1-1/2 cups arborio rice
    Pasta and Rice
  • 2 tablespoons butter
    Milk, Eggs, Other Dairy
  • 3 sprigs fresh thyme, leaves only
    Produce;Spices and Seasonings
  • 3 garlic cloves, minced
  • fresh ground pepper, to taste
    Spices and Seasonings
  • salt and fresh ground pepper, to taste
    Spices and Seasonings
  • 1-1/2 pounds bone-in shoulder blade lamb chops (about 5 to 6 lamb chops)
  • 2 tablespoons STAR Original Pure Olive Oil, divided
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon seasoned salt, or to taste
    Spices and Seasonings
  • 1 cup skim milk
    Milk, Eggs, Other Dairy
  • 3 cups low sodium vegetable broth
    Canned and Jarred
  • 1 yellow onion, diced


  • Preheat oven to 350F.Rub each of the lamb chops with a little bit of STAR's pure olive oil and season with seasoned-salt and fresh ground pepper.Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe.
  • Add lamb chops to skillet and cook for 4 minutes on each side.
  • Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.
  • Add butter to the same skillet and melt.
  • Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.Stir in rice and thyme; cook for 2 minutes, stirring frequently.
  • Add vegetable broth, milk, salt and pepper; stir to combine.Arrange lamb chops over the rice and bring mixture to a boil.Reduce heat to low and continue to cook for 8 minutes.Cover with a lid and bake in the oven for 20 minutes.
  • Remove lid and continue to cook for 5 more minutes.
  • Remove from ove.
  • Serve.

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