Artichoke and Lamb Risotto

    Artichoke and Lamb Risotto

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    37 people made this

    There's always leftover lamb when you roast a leg, so here's a great way to use it up! Bursting with flavour.

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 1/2 cup chopped eschalots
    • 2 cups (400g) uncooked Arborio rice
    • 1/2 cup (120ml) red wine
    • 6 cups (1 1/2 litres) chicken stock - heated and divided
    • 3/4 cup grated Asiago cheese
    • 2 cups diced leftover roast lamb
    • 1 clove garlic, minced
    • 185g marinated artichoke hearts, undrained and chopped

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil and butter in a large saucepan over medium heat. Stir in the eschalots 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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