Lamb and Artichoke Risotto
July 6, 2009 – 7:16 pmI also made this tonight to use up some more of the lamb and to have for a couple lunches this week. It turned out decently, but not outstanding. I started with my basic risotto recipe and stirred in a quarter cup of freshly grated Parmesan cheese, a small jar of marinated artichoke hearts (drained of the oil) and about 8 oz of cooked lamb, cut into bite sized pieces at the end of the cooking time and let it simmer for another 5 minutes to heat the artichoke and lamb through.
