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Portofino Lamb and Artichoke Risotto

"This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb."
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50 m servings 611 cals
Original recipe yields 6 servings


  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 31
  1. 39 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This was the most tasteless, unappetizing dish ever. There is no seasoning whatsoever.

Most helpful
Most positive
Least positive

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 ...

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 ...

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 sim...

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 c...

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...

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...

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 wai...


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!