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Ingredients

2 tablespoons olive oil 1 tablespoon butter ½ cup chopped shallots 2 cups uncooked Arborio rice ½ cup red wine 6 cups chicken broth - heated and divided ¾ 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

Nutrition Info

610.8 calories carbohydrate: 59.6 g cholesterol: 86.6 mg fat: 24 g fiber: 1.9 g protein: 32.6 g saturatedFat: 9.8 g servingSize: - sodium: 999.9 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

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.
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.

6 servings

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