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Portofino Lamb and Artichoke Risotto

SUBMITTED BY: Barbara M. Morgan  PHOTO BY: BATCAVES 

"This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb."
Portofino Lamb and Artichoke Risotto Recipe
RECIPE RATING:
This recipe has been rated 24 times with an average star rating of 4.7
Read Reviews (19)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped shallots
  • 2 cups uncooked Arborio rice
  • 1/2 cup red wine
  • 6 cups chicken broth - heated and divided
  • 3/4 cup grated Asiago cheese
  • 2 cups diced leftover roast lamb
  • 1 clove garlic, minced
  • 1 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped

What to Drink?
Wine Tempranillo

DIRECTIONS

  1. Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute.
  2. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later.
  3. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jan. 6, 2006 by BATCAVES 
This was excellent! I used leftover lamb from jmass's "Roast Leg of Lamb with Rosemary" from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Apr. 1, 2003 by Poookie 
I had leftovers from jmass' leg of lamb and all the other stuff in the pantry so I gave it a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Nov. 9, 2002 by LINDAGODFREY 
REALLY TASTY....WILL BE A REGULAR RECIPE AT OUR HOUSE!!!! WE ALL LOVED IT. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Feb. 2, 2006 by accidental cook 
It's funny how much people change the recipes to suit their own personal tastes, but I guess... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Apr. 3, 2005 by CHRIS4FOOD 
I gave this a four star rating because although the taste was a 5 all around the presentation... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Apr. 20, 2006 by susan 
Very nice recipe. I added additional garlic in with the shallots and stirred in fresh parsley... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed on Nov. 28, 2005 by ALISON2004 
This was OK but quite bland so I added some hot english mustard to the pot and that gave it a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Dec. 21, 2008 by bunnyboots 
I loved this recipe. I made it with leftover leg of lamb. I did not have Arbiaro rice, but I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Apr. 3, 2008 by dovelette 
Made without the cheese and it was STILL spectacular. We used Fleur de Sel instead (a really... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Jan. 16, 2007 by noeticblues 
I left out the artichoke hearts (mostly because my kids saw me cutting them up and started... MORE

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Nutritional Information
Portofino Lamb and Artichoke Risotto

Servings Per Recipe: 6

Amount Per Serving

Calories: 617

  • Total Fat: 24g
  • Cholesterol: 87mg
  • Sodium: 1040mg
  • Total Carbs: 59.1g
  •     Dietary Fiber: 1.9g
  • Protein: 32.9g

VIEW DETAILED NUTRITION

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