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, 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.
