Artichoke and Lamb Risotto

Artichoke and Lamb Risotto

Be the 1st to save!

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.

Barbara M. Morgan

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate