Roasted Red Risotto - Day 9 - 31 Days of Food

I don't know about you, but I find unabashed pleasure in eating leftovers, sometimes I enjoy them more than the actual dish itself.  There is something slightly illicit about them, comforting and soothing.  Having grown up cooking for lots of people, I have always found cooking portions for one dispiriting and as I hate waste, and don't want to eat the same dish for days on end, I like to find ways to transform leftovers into a new dish.

Yesterday, I shared a recipe with you for red risotto and building a simple storecupboard of ingredients using the Marks & Spencer Simply range. Today I want to tell you how to cook risotto leftovers. Although this recipe is made using a red risotto, it works with any type of risotto leftovers, just watch those with a higher cheese content, to make sure they don't burn.

Recipe

Ingredients

• leftover risotto - straight from the fridge, it must be very cold when you handle it
• freshly ground salt and pepper
• olive or rapeseed oil for frying
• parmesan
• baby spinach and rocket leaves
• Balsamic vinegar

Method

1. Shape the cold risotto into little balls, about the size of golf balls, flatter slightly
2. Heat the oil in a frying pan or roasting tin until spitting
3. Fry each ball for 3-5 minutes on each side until it starts to carmelise and nearly burn (you can also roast these in the oven, if you prefer not to fry)
4. Serve with freshly ground salt and pepper with a salad of rocket and baby spinach leaves which have been lightly doused with balsamic vinegar, I have added some strips of red pepper to mine, because I loved the flavour of the raw pepper against the cooked tomatoes in the rice
5. Add a sprinkle of parmesan or let people help themselves

This recipe is probably one of the simplest but most affective ways to eat leftovers!

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable