Portofino Lamb and Artichoke Risotto

May 10, 2023May 10, 20230 1
Portofino Lamb and Artichoke Risotto recipe
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots
2 cups uncooked Arborio rice
1/2 cup red wine
6 cups chicken broth - heated and divided
3/4 cup grated Asiago cheese
2 cups diced leftover roast lamb
1 clove garlic , minced
1 jar marinated artichoke hearts , undrained and chopped

Nutrision Information

Servings Per Recipe
6
Calories
500
Sugar
2g
Fat
18g
Lamb and artichoke is a classic combination that originates from the Mediterranean region, bringing together flavors of the land and sea. The pairing of tender roast lamb with the tangy taste of marinated artichoke hearts is a delicious match, especially when combined with a creamy risotto. This recipe is a great way to utilize leftovers from a special Sunday roast and turn them into a tasty and comforting dish that is perfect for weeknight dinners. The Portofino version of this dish, named after a charming Italian fishing village, adds a touch of red wine and grated cheese to elevate the depth of flavors. Serve this hearty dish with a glass of merlot and a cozy blanket for a fulfilling and satisfying meal.

Instructions

1.In a large skillet, heat olive oil and butter over medium heat.
2.Add the chopped shallots and sauté until soft and translucent, about 5 minutes.
3.Add the uncooked Arborio rice to the skillet and stir to coat with the oil and butter. Allow the rice to toast for about 2-3 minutes.
4.Pour in the red wine and stir until it is absorbed by the rice.
5.Begin adding the chicken broth to the skillet one cup at a time, stirring constantly until each addition is absorbed by the rice.
6.After about 4 cups of broth have been added, stir in the leftover roast lamb, minced garlic, and the jar of marinated artichoke hearts (liquid included). Continue adding broth one cup at a time and stirring until the risotto is a creamy texture and the rice is tender.
7.Turn off the heat and stir in the grated Asiago cheese.
8.Serve immediately either on its own or with a side salad or dinner roll.

PROS

This Portofino Lamb and Artichoke Risotto is a perfectly balanced meal that combines savory lamb and creamy rice with the tangy taste of marinated artichoke hearts.
It’s also a great way to use up leftover roast lamb and keep your meals interesting and varied.

This dish is filling and comforting, perfect for a cozy night in.

CONS

This recipe calls for Arborio rice, which can be on the pricier side, and also requires a bit of attention and patience while cooking.
Also, not everyone is a fan of the strong taste of marinated artichoke hearts.

HEALTH & BENEFITS

This risotto dish is high in protein from the roast lamb and also contains complex carbs from the Arborio rice. Artichoke hearts are also a good source of fiber, vitamin C, and antioxidants.
However, this meal is not particularly low in calories or fat due to the use of butter, cheese, and lamb in the recipe.

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