Leftovers Risotto

leftovers risotto

Vanessa Opera from Food Opera

Really easy and although it  takes a bit of time to cook your rice it does use up your leftovers and turns them into a rustic and homely meal.

What you need

250g Arborio rice
Olive oil
1.5 litres chicken stock or water and stock cubes (some wine also works well here)
2 garlic cloves, chopped
1 onion,finely chopped
1 cup grated Parmesan cheese
2 handfuls chopped cooked chicken
tomatoes, mushrooms, capers, herbs – anything that is good cooked with chicken!
Salt and pepper to taste

How to make

Saute the onions and garlic in olive oil until soft and add the rice. People often say saute until rice is clear but I have never managed to achieve this.

Just saute for 5 minutes or so making sure the rice is coated with the oil.

Add about a cup of stock and stir, keep adding stock in portions, stirring and adding until the rice is cooked. This will take a minimum of 30 minutes. If you run out of stock, water or even wine is fine to use.

Towards the end of the cooking process, add your chicken and vegetables i.e leftovers. Stir through Parmesan, season with salt and pepper and serve.


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