Portofino Lamb and Artichoke Risotto Recipe

Portofino Lamb and Artichoke Risotto Recipe

How To Make Portofino Lamb and Artichoke Risotto

Got leftover lamb? You can definitely use it in this easy risotto recipe, made with chicken broth, artichoke hearts, and cheeses for a filling meal!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 2tbspolive oil
  • 1tbspbutter
  • ½cupshallots,or onions, chopped
  • 2cupsArborio rice,uncooked
  • ½cupred wine
  • 6cupschicken broth,heated, divided
  • ¾cupAsiago cheese,grated
  • 2cupsroast lamb,leftover, diced
  • 1garlic clove,minced
  • 6.5ozartichoke hearts,(1 jar), marinated, undrained, chopped


  1. Heat the oil and butter in a large saucepan over medium heat. Stir in the onions or shallots and sauté for 2 to 3 minutes.

  2. Pour in the rice and stir well for about 1 minute to coat. Pour in the wine, simmer for about 2 to 3 minutes, and allow it to get absorbed by the rice.

  3. Stir in the broth ½ cup at a time, waiting until the rice absorbs each ½ cup before adding the next ½ cup. Repeat this until all is used up but ¼ cup of broth. Reserving this for later.

  4. After about 20 minutes, the rice should be tender but firm. Turn off the heat.

  5. Stir in the remaining ¼ cup of broth, the cheese, leftover lamb, garlic, and artichoke hearts.

  6. Stir well to combine with the rice and serve on warm dinner plates. Enjoy!


  • Calories: 2936.92kcal
  • Fat: 273.92g
  • Saturated Fat: 138.93g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 112.06g
  • Polyunsaturated Fat: 11.99g
  • Carbohydrates: 67.98g
  • Fiber: 3.96g
  • Sugar: 5.42g
  • Protein: 42.05g
  • Cholesterol: 314.96mg
  • Sodium: 755.63mg
  • Calcium: 322.38mg
  • Potassium: 927.31mg
  • Iron: 6.53mg
  • Vitamin A: 57.37µg
  • Vitamin C: 5.30mg
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