Portofino Lamb and Artichoke Risotto You Have To Try
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| Portofino Lamb and Artichoke Risotto |
This recipe is bursting with taste and an ideal manner to deplete the leftover leg of lamb.
Ingredients :
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup chopped shallots
- 2 cups uncooked Arborio rice
- ½ cup pink wine
- 6 cups bird 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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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Notes :
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