Rating: 4.5 stars
41 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 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
Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 32.6g; carbohydrates 59.6g; fat 24g; cholesterol 86.6mg; sodium 999.9mg. Full Nutrition
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