Portofino Lamb and Artichoke Risotto

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

1
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.
Ingredients you will need
ShallotShallot
ButterButter
OnionOnion
Cooking OilCooking Oil
Equipment you will use
Sauce PanSauce Pan
2
Pour in the rice and stir well to coat, about 1 minute.
Ingredients you will need
RiceRice
3
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.
Ingredients you will need
BrothBroth
RiceRice
WineWine
4
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.
Ingredients you will need
Artichoke HeartsArtichoke Hearts
CheeseCheese
GarlicGarlic
BrothBroth
LambLamb
RiceRice

Equipment

DifficultyHard
Ready In50 m.
Servings6
Health Score12
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