PORTOFINO LAMB AND ARTICHOKE RISOTTO

Portofino Lamb and Artichoke Risotto image

This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb.

Provided by Barbara M. Morgan

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon butter
½ cup chopped shallots
2 cups uncooked Arborio rice
½ cup red wine
6 cups chicken broth - heated and divided
¾ 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

Steps:

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.
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.
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.

Nutrition Facts : Calories 610.8 calories, Carbohydrate 59.6 g, Cholesterol 86.6 mg, Fat 24 g, Fiber 1.9 g, Protein 32.6 g, SaturatedFat 9.8 g, Sodium 999.9 mg, Sugar 1.4 g