Portofino Lamb and Artichoke Risotto
Portofino Lamb and Artichoke Risotto is a gluten free recipe with 6 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 23g of protein, 32g of fat, and a total of 632 calories. It works well as a Mediterranean main course. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up olive oil, asiago cheese, roast lamb, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
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 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.
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.