3 oz. lamb
1 med. artichoke, uncooked, leaves and choke removed
1/2 c. frozen baby peas, thawed
3/4 c. grated Asiago cheese
3/4 c. dry white wine
2 1/2 c. chicken broth
2 1/2 c. beef broth
2 tbsp. olive oil
1/3 c. minced onion
2 tbsp. minced carrot
2 tbsp. minced celery
1 1/2 c. Aborigo rice, uncooked
2 tbsp. chopped fresh basil

Heat lamb (leftover is perfect) in skillet over medium heat. Add sliced artichoke heart. Stir in 1 cup of the combined broths. Cover and simmer for 20 minutes. Bring remaining broth to a simmer and set aside. In another saucepan, heat oil over medium heat and add onion, carrot, and celery. Saute until onions are translucent (do not brown). Add rice and stir for 1 minute until rice is coated with oil. Add wine and stir with wooden spoon until the wine is cooked off. Begin to add broth 1/2 cup at a time and let broth be completely absorbed before adding more broth. Keep adding until broth is almost gone.

Keep checking doneness of rice and you may not use all of the broth. Remove from heat and add lamb, Asiago, and basil. Serve immediately. Sausage or chicken may be substituted for the lamb.