Reviewed: Oct. 6, 2011

Great way to use leftover leg of lamb. My only change was to substitute frozen artichokes for the marinated. Wonderful combination of flavors--lamb, wine, cheese, 'chokes. Delicious!

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Reviewer:

Cazuela

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Living In: Seattle, Washington, USA

Reviewed: Aug. 21, 2011

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.

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Reviewer:

andrealeigh01

Cooking Level: Intermediate

Reviewed: Jun. 13, 2011

Looking for something to do with leftover lamb. I found this recipe and being a risotto fan, I had to try. Followed the recipe as written. I thought the red wine gave it so much flavour and went well with the lamb. Delicious!! (even if it is a little high in calories)

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Reviewer:

Chian

Reviewed: May 10, 2011

I saw this recipe and knew I wanted to make it. When I went to the cabinet I had everything but the Arborio Rice. So I substituted Qunioa (red). I thought since someone said the red color from the wine was not appealing the red Qunioa would be normal. I can't wait to make this with the Arborio Rice because it was to die for with the Qunioa! Loved the red wine, I don't think I would want to use white wine as some suggested. Great flavor. My husband loved it and even took the left overs to work today!

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Reviewer:

DCHANDLER

Reviewed: Apr. 16, 2009

This is the second time I've made this. Fantastic!!! I substituted heavy cream for the Asiago cheese (a personal preference) and it was great! The first time I made it I cut every ingredient by half except for the lamb, artichoke, onion and garlic - very flavorful! Easy and yummy!

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Reviewer:

Gail

Reviewed: Apr. 14, 2009

Wow! This was my first attempt of risotto and it came out absolutely delish! Even the kids liked it! The artichokes really make the meal. Did use white wine instead of red.

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Reviewer:

kat

Reviewed: Mar. 20, 2009

We really enjoyed this dish. I was hesitant about adding the juice from the artichoke jar, but it was fine. A great way to use lamb leftovers.

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Reviewer:

LTCS

Reviewed: Dec. 21, 2008

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!

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Reviewer:

bunnyboots

Reviewed: Jun. 10, 2008

Using two cups of leftover leg of lamb, I followed this recipe but probably got 8 to 10 helpings. I switched pans once and it still nearly overflowed the larger 3 quart pan. Like others we used white wine. I will half the Risotto the next time I make it, to give more onion, meat & artichoke flavor. Also added some Allspice seasoning which is good with lamb.

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Reviewer:

osheajandk

Reviewed: Jun. 3, 2008

We use this recipe for leftover lamb, and it is outstanding. Had to cook longer than indicated, but well worth the stirring! I also used Parmesan Reggiano and it was heavenly. And the risotto isn't all that pink....delicious!

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