Reviewed: Jun. 10, 2008

Using two cups of leftover leg of lamb, I followed this recipe but probably got 8 to 10 helpings. I switched pans once and it still nearly overflowed the larger 3 quart pan. Like others we used white wine. I will half the Risotto the next time I make it, to give more onion, meat & artichoke flavor. Also added some Allspice seasoning which is good with lamb.

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osheajandk


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Reviewed: Jun. 3, 2008

We use this recipe for leftover lamb, and it is outstanding. Had to cook longer than indicated, but well worth the stirring! I also used Parmesan Reggiano and it was heavenly. And the risotto isn't all that pink....delicious!

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Pamela-Fountain Valley, CA

	Cooking Level: Expert Home Town: Windsor, Connecticut, USA
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Reviewed: Apr. 3, 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!!!

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dovelette

	Cooking Level: Expert Home Town: Geneva, New York, USA Living In: Rochester, New York, USA
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Reviewed: Jan. 20, 2007

Incredible recipe, the only problem I had was that the wine turned the rice pink.

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iq5203


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Reviewed: Jan. 16, 2007

I left out the artichoke hearts (mostly because my kids saw me cutting them up and started whining) and served it with "Lamb Chops with Balsalmic Reduction" from this site and steamed green beans. It was very pretty, and the balsalmic reduction perfectly suited the risotto as a contrast. Next time I'll do it in a non-stick pan!

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noeticblues

	Cooking Level: Intermediate Home Town: Wylie, Texas, USA Living In: Washington, Connecticut, USA
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Reviewed: Apr. 20, 2006

Very nice recipe. I added additional garlic in with the shallots and stirred in fresh parsley at the end. Used a full-bodied cabernet as well. Excellent combination of ingredients. Susan

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susan


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Reviewed: Mar. 5, 2006

My husband and I thought this was pretty good. The wine choice is important. We used a dry white wine as suggested. We didn't have any leftover lamb, so I grilled some lamb chops with a mustard-like barbeque sauce. I used artichokes packed in water and drained them before chopping and adding them to the dish.

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AMYK

	Cooking Level: Expert
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Reviewed: Feb. 2, 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.

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accidental cook

	Cooking Level: Intermediate Home Town: Juneau, Alaska, USA Living In: Yellow Springs, Ohio, USA
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Reviewed: Jan. 6, 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.

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BATCAVES

	Cooking Level: Expert Home Town: Vinton, Louisiana, USA Living In: Indianapolis, Indiana, USA
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Reviewed: Nov. 28, 2005

This was OK but quite bland so I added some hot english mustard to the pot and that gave it a bit of a kick. Any leftovers that you can serve to unexpected guests without being embarrassed and can be put together with cans in the pantry gets my vote.

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ALISON2004


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Reviewed: Apr. 3, 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

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CHRIS4FOOD

	Cooking Level: Intermediate Living In: Sarasota, Florida, USA
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Reviewed: Feb. 14, 2005

My husband, who does NOT cook, made this for me all by himself on Valentine's day... had I not been home to watch him cook, I would ahve thought he had the meal catered! The risotto was AMAZING... all the flavours intertwined well with one another, and, according to my husband, was simple to make! He didn't have any leftover lamb on hand, so he roasted a few chops we happened to have on hand, then deboned it. Loved it!!!

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RC

	Cooking Level: Expert Home Town: Windsor, Ontario, Canada Living In: London, Ontario, Canada
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Reviewed: Apr. 28, 2004

This was great! I used more lamb than the recipe called for and slightly less rice, but it came out great. My family really liked it, too.

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DEB MCMEEN


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Reviewed: Apr. 1, 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.

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Poookie

	Cooking Level: Expert Home Town: Hollywood, California, USA
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Reviewed: Nov. 9, 2002

REALLY TASTY....WILL BE A REGULAR RECIPE AT OUR HOUSE!!!! WE ALL LOVED IT.

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LINDAGODFREY


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