Portofino Lamb and Artichoke Risotto

Portofino Lamb and Artichoke Risotto

30

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

Ingredients

50 m servings 611 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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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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Reviews

30
  1. 38 Ratings

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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...