Photo: Emiliano Vittoriosi
Portofino Lamb and Artichoke Risotto
10 ingredients
20 min + 30 min
6 servings
openrecipes
"This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb."
Estimated Nutrition (whole recipe, rough)
1132
Calories
73g
Protein
60g
Fat
71g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes