Portofino Lamb and Artichoke Risotto Recipe

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Lorraine
Lorraine January 19, 2021
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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
Serves:

Ingredients

  • 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

Instructions

  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!

Nutrition

  • 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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