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Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chopped shallots
• 2 cups uncooked Arborio rice
• 1/2 cup red wine
• 6 cups chicken broth - heated and divided
• 3/4 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

Description

Stir Up A Magnificent Risotto Using Leftover Lamb, Onions And Artichoke Hearts. Use Only Genuine Italian Arborio Rice, Available In The Specialty Section Of Most Grocery Stores. The Finished Dish Should Be Slightly Soupy So That It Can Pour From The Pot.

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