40 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 1 star values: 1
  • 3 star values: 1

This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

611 calories; 24 g total fat; 87 mg cholesterol; 1000 mg sodium. 59.6 g carbohydrates; 32.6 g protein; Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/02/2003
I had leftovers from jmass' leg of lamb and all the other stuff in the pantry so I gave it a try. Never would have imagined lamb risotto and artichokes in the same dish would work so well. I thought the vinegar from the 'chokes would clash but they melted in your mouth. It's like porridge except not at all slimy. You can mix the rice and all the liquid in either a rice cooker or pressure cooker and do this without stirring and fussing. Just warm the other ingredients a bit by stirring into the rice the last few minutes and covering pot. I have also tried adding green peas asparagus or olives to the the mix. I have used this recipe as a base with different wines as with other leftover meat or raw defrosted seafood as well and it works. Whatever you alter do not skimp on the best olive oil butter wine shallots and cheese.
(26)

Most helpful critical review

Rating: 1 stars
08/09/2012
This was the most tasteless unappetizing dish ever. There is no seasoning whatsoever.
(2)
40 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 1 star values: 1
  • 3 star values: 1
Rating: 5 stars
04/02/2003
I had leftovers from jmass' leg of lamb and all the other stuff in the pantry so I gave it a try. Never would have imagined lamb risotto and artichokes in the same dish would work so well. I thought the vinegar from the 'chokes would clash but they melted in your mouth. It's like porridge except not at all slimy. You can mix the rice and all the liquid in either a rice cooker or pressure cooker and do this without stirring and fussing. Just warm the other ingredients a bit by stirring into the rice the last few minutes and covering pot. I have also tried adding green peas asparagus or olives to the the mix. I have used this recipe as a base with different wines as with other leftover meat or raw defrosted seafood as well and it works. Whatever you alter do not skimp on the best olive oil butter wine shallots and cheese.
(26)
Rating: 5 stars
01/06/2006
This was excellent! I used leftover lamb from jmass's "Roast Leg of Lamb with Rosemary" from this site. I also took another user's advice and used white wine instead of red for a more visually appealing meal. I added the garlic in with the onions in the beginning instead of waiting until the end. I will be making this again next time there is leftover lamb.
(15)
Rating: 5 stars
02/02/2006
It's funny how much people change the recipes to suit their own personal tastes but I guess that's what makes this website great is getting other's suggestions. I don't care for Lamb so I simply made an artichoke risotto. I wanted to cut down on the fat so I used frozen artichokes that I thawed and chopped. I also used white wine for aesthetics. This turned out delicious and made a wonderful side dish.
(13)
Rating: 4 stars
04/03/2005
I gave this a four star rating because although the taste was a 5 all around the presentation leaves something to be desired. The risotto turns purple when you add the wine the artichokes of course are green the lamb brown not to appetizing to look at but once I got past that and tasted it it was so delicious that I just determined not to look down
(9)
Rating: 5 stars
08/21/2011
This was a great recipe for leftover lamb roast! Im not sure why people had so many issues with presentation. I think they used too much red wine. I used 1/3 cup Merlot and it definitely wasnt purple as described. My big chain grocery store did not carry Arborio rice or any short grain for that matter. So ended up using medium grain. There is only 2 of us so used 1 cup rice and 3 cups broth. I used hot marinated artichokes for extra flavor and it came out great. I was worried about under cooking the rice but turned out slightly overcooked by the end. For the med grain next time I would use maybe 2 3/4 cups broth instead.
(8)
Rating: 4 stars
12/21/2008
I loved this recipe. I made it with leftover leg of lamb. I did not have Arbiaro rice but I used regular rice. It didn't turn out as creamy as regular risotto but it was still delicious and a definate comfort food. I will make this again!
(7)
Rating: 5 stars
04/03/2008
Made without the cheese and it was STILL spectacular. We used Fleur de Sel instead (a really expensive salt) cause we're on a special diet now with no dairy allowed. This is great I can't wait to try it with cheese! SECOND REVIEW: Okay so I made it again 1c of red instead of 1/2 cup needed to add more liquid than called for and FINALLY got to add cheese:O) STILL spectcaular we have fantastic left over lamb (pasture raised organic leg of lamb OMG amazing). Honestly the cheese was great but we could have left it out. Also used both times leeks instead of shallots. Used red wine not white and don't care about the color as soon as it hits your tongue:O) Pairs wonderfully with a Blanc de Noir sparkling wine. TRY THIS RECIPE!!!
(6)
Rating: 4 stars
11/09/2002
REALLY TASTY....WILL BE A REGULAR RECIPE AT OUR HOUSE!!!! WE ALL LOVED IT.
(5)
Rating: 4 stars
05/10/2011
I saw this recipe and knew I wanted to make it. When I went to the cabinet I had everything but the Arborio Rice. So I substituted Qunioa (red). I thought since someone said the red color from the wine was not appealing the red Qunioa would be normal. I can't wait to make this with the Arborio Rice because it was to die for with the Qunioa! Loved the red wine I don't think I would want to use white wine as some suggested. Great flavor. My husband loved it and even took the left overs to work today!
(4)