Recipe by Barbara M. Morgan
"This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb."
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uncooked Arborio rice
chicken broth - heated and divided
grated Asiago cheese
diced leftover roast lamb
1 (6.5 ounce) jar
marinated artichoke hearts, undrained and chopped
I had leftovers from jmass' leg of lamb and all the other stuff in the pantry so I gave it a try. Never would have imagined lamb, risotto and artichokes in the same dish would work so well. I thought the vinegar from the 'chokes would clash, but they melted in your mouth. It's like porridge, except not at all slimy. You can mix the rice and all the liquid in either a rice cooker or pressure cooker and do this without stirring and fussing. Just warm the other ingredients a bit by stirring into the rice the last few minutes, and covering pot. I have also tried adding green peas, asparagus, or olives to the the mix. I have used this recipe as a base with different wines, as with other leftover meat or raw defrosted seafood as well and it works. Whatever you alter, do not skimp on the best olive oil, butter, wine, shallots, and cheese.
This was OK but quite bland so I added some hot english mustard to the pot and that gave it a bit of a kick.
Any leftovers that you can serve to unexpected guests without being embarrassed and can be put together with cans in the pantry gets my vote.
This was excellent! I used leftover lamb from jmass's "Roast Leg of Lamb with Rosemary" from this site. I also took another user's advice and used white wine instead of red, for a more visually appealing meal. I added the garlic in with the onions in the beginning instead of waiting until the end. I will be making this again next time there is leftover lamb.
It's funny how much people change the recipes to suit their own personal tastes, but I guess that's what makes this website great is getting other's suggestions. I don't care for Lamb, so I simply made an artichoke risotto. I wanted to cut down on the fat, so I used frozen artichokes that I thawed and chopped. I also used white wine for aesthetics. This turned out delicious and made a wonderful side dish.
I gave this a four star rating because although the taste was a 5 all around the presentation leaves something to be desired. The risotto turns purple when you add the wine, the artichokes of course are green, the lamb brown, not to appetizing to look at, but once I got past that and tasted it, it was so delicious that I just determined not to look down
This was a great recipe for leftover lamb roast! Im not sure why people had so many issues with presentation. I think they used too much red wine. I used 1/3 cup Merlot and it definitely wasnt purple as described. My big chain grocery store did not carry Arborio rice or any short grain for that matter. So ended up using medium grain. There is only 2 of us so used 1 cup rice and 3 cups broth. I used hot marinated artichokes for extra flavor and it came out great. I was worried about under cooking the rice but turned out slightly overcooked by the end. For the med grain next time I would use maybe 2 3/4 cups broth instead.
I loved this recipe. I made it with leftover leg of lamb. I did not have Arbiaro rice, but I used regular rice. It didn't turn out as creamy as regular risotto, but it was still delicious and a definate comfort food. I will make this again!
Made without the cheese and it was STILL spectacular. We used Fleur de Sel instead (a really expensive salt) cause we're on a special diet now with no dairy allowed. This is great, I can't wait to try it with cheese!
Okay so I made it again, 1c of red instead of 1/2 cup, needed to add more liquid than called for, and FINALLY got to add cheese :O) STILL spectcaular, we have fantastic left over lamb (pasture raised organic leg of lamb, OMG amazing). Honestly the cheese was great but we could have left it out. Also used both times leeks instead of shallots. Used red wine, not white, and don't care about the color as soon as it hits your tongue :O) Pairs wonderfully with a Blanc de Noir sparkling wine. TRY THIS RECIPE!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Portofino Lamb and Artichoke Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 216
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