Heat stock or broth to a simmer; cover and hold on a simmer.

 

In two large stock pots, divide oil, onion and garlic, cook 1 minute. Add risotto to each and stir to evenly coat; cook 5 minutes. Add enough stock to cover risotto; stir while cooking until liquid is absorbed. Continue to add 1 quart stock at a time; stir and cook until liquid is absorbed and risotto is cooked, but still chewy in the center. Add green beans, lamb, orange zest and thyme; stir to combine. Season with salt and pepper.

 

Option: Substitute pieces of roasted chicken or smoked turkey for the lamb, or for a vegetarian risotto, omit meat. Risotto can be dusted with Parmesan cheese before serving.