portofino lamb and artichoke risotto

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chopped shallots
• 2 cups uncooked arborio rice
• 1/2 cup red
• 6 cups chicken broth - heated and divided
• 3/4 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.
• next, pour in the 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.
• 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.