Quick and Easy Risotto

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Possibly the easiest risotto on the planet!

Made easier by using up whatever leftovers you have lying around and if you happen to have a jar of caramelised onions in the fridge, recipe in the blog, then use those to save on cooking up the onions, even easier!

For the stock I tend to use the pan juices and add water to them or a good powdered vegetable stock, there is no need to use up your home made stock from the bones of your roast.

To make this vegetarian, use leftover roast vegetables and think about adding some asparagus and peas at the same time as the roast veggies.

Leftovers freeze well in individual portion boxes in the freezer.

Serves 6.

Ingredients

100g butter or olive oil

2 large onions, diced

2 garlic cloves, sliced finely

300g mushrooms, sliced

240g arborio rice

700mls stock

120mls dry sherry or white wine

600g leftover ham, chicken, turkey, pork, roast vegetables

160g Parmesan, grated

40g chives

120mls cream

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

In a large oven proof pan or casserole, melt the butter over a medium heat and add the onions and garlic, cook until falling apart and caramelised.

Add the mushrooms and cook for 2 mins.

Add the rice and cook for 1 min, stirring thought the buttery onions and mushrooms.

Pour in the stock and sherry and place in the oven.

Bake for 20mins, remove and stir in the meat or roast veggies, cream, Β half the cheese and two thirds of the chives, return to the oven for 5 mins.

Remove and serve sprinkled with the remaining cheese and chives.

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16 thoughts on “Quick and Easy Risotto”

      1. Hello – I have made it in the past but I have so many favourite things that I forget about some of them. Your foods all look very yum ! I was thinking when you make the crust for the quiche you said you break the pieces up. When I’ve made tart type crusts and I want to press them into the pan, I grate them when they’re out of the fridge,
        with the large size of the grater and then you just press them all down to make the crust. πŸ™‚

      2. Hi Lola, I have grated regular pastry dough but I find this one too soft even after chilling, mind you, it was 30 plus degrees in my kitchen when I made the pastry, maybe the pastry and I were wilting a little! πŸ™‚ Ros

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