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!
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.
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.
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.
After about 20 minutes, the rice should be tender but firm. Turn off the heat.
Stir in the remaining ¼ cup of broth, the cheese, leftover lamb, garlic, and artichoke hearts.
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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