Recipe tips - Portofino Lamb and Artichoke Risotto (Complete)

[ 02/10/2020 12:08:01 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Portofino Lamb and Artichoke Risotto" which was issued on 02/10/2020 12:08:01,read to completion, here's a review Portofino Lamb and Artichoke Risotto:

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

Ingredient Checklist

• 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

Directions

Instructions Checklist

• Step 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.

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• Step 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.

• Step 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.

Nutrition Facts

Per Serving:

610.8 calories; protein 32.6g 65% DV; carbohydrates 59.6g 19% DV; fat 24g 37% DV; cholesterol 86.6mg 29% DV; sodium 999.9mg 40% DV.Full Nutrition

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