Portofino Lamb and Artichoke Risotto

Ingredients

• 1/2 pound lamb, cut into cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 3 cups chicken broth
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 1 can artichoke hearts, drained and chopped
• salt and pepper to taste

Directions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the lamb and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the rice and stir until coated in the oil, about 2 minutes.
5. Add the chicken broth, white wine, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Stir in the artichoke hearts and Parmesan cheese. Simmer for an additional 5 minutes.
7. Serve hot.

Interesting Facts

• Risotto is an Italian dish made with short grain rice.
• Risotto should be cooked slowly to bring out the flavours of the ingredients.
• Lamb is a popular meat in Italian cuisine.
• Artichokes are a popular vegetable in Italian cuisine.