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Portofino Lamb and Artichoke Risotto

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Adjust Servings:
2 tbsp olive oil
1 tbsp butter
1/2 cup shallots – chopped
2 cups Arborio rice – uncooked
1/2 cup red wine
6 cups chicken broth – heated and divided
3/4 cup Asiago cheese – grated
2 cups leftover roast lamb – diced
1 clove garlic – minced
6.5 oz marinated artichoke hearts – undrained and chopped

Nutritional information

59.6 g
32.6 g
24 g
1000 mg
87 mg

Portofino Lamb and Artichoke Risotto

  • Non Veg
  • 35 mins
  • Serves 4
  • Easy



Portofino lamb and artichoke risotto is another addition to the long list of amazing and interesting risottos. Risotto is one of the most versatile dishes around. You can completely change the dish simply by changing the additional ingredients. Lamb and artichoke is another addition in the amazing line of risotto recipes. The artichokes and lamb make this risotto surprisingly chewy which is a welcome reprieve from the typical creamy risotto. Try preparing this today and be amazed.

Health Benefits

This dish is most interesting due to the artichokes. Most people think of the artichoke as a vegetable, but it is in fact, a thistle. Artichokes have many nutritional benefits, including the ability to bolster the body’s ability to fight certain cancers, strengthen the immune system, and lower cholesterol. Eating artichokes regularly can also help reduce the risk of suffering from a heart attack or stroke. They are perhaps most well known for being a detoxifying agent and improving the health of the liver.

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Howto make Portofino Lamb and Artichoke Risotto

  • Heat the oil and butter in a large saucepan over medium heat.
  • Stir in the onions/shallots and sauté them for 2-3 mins.
  • Pour in the rice and stir well to coat; about 1 min.
  • Pour in the wine and allow it to be absorbed by the rice.
  • Stir in the broth a 1/2 cup at a time.
    • Note: Wait 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.
    • Note: Preserve the remaining broth for later.
  • Turn off the heat.
    • Note: The rice should be tender but firm after approximately 20 mins.
  • Stir in the remaining 1/4 cup of broth, leftover lamb, cheese, garlic, and artichoke hearts.
  • Stir well to combine with the rice and serve on warm dinner plates.


The top artichoke producers are Spain, France, and Italy.

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