• 6servings
  • 30minutes
  • 611calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, D
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 tablespoon butter

  3. 1/2 cup chopped shallots

  4. 2 cups uncooked Arborio rice

  5. 1/2 cup red wine

  6. 6 cups chicken broth - heated and divided

  7. 3/4 cup grated Asiago cheese

  8. 2 cups diced leftover roast lamb

  9. 1 clove garlic, minced

  10. 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained and chopped

Instructions Jump to Ingredients ↑

  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. Pour in the rice and stir well to coat, about 1 minute.

  2. 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.

  3. 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.


Send feedback