Waste Not Want Not-leftover risotto

I was asked to contribute some of my thoughts on food waste recently by a very lovely called Bibi.
In amongst our e-mail correspondence we ended exchanging our favourite zero-waste recipes. I sent Bibi the link to my Dead Bread recipe, and Bibi sent me a fabulous recipe for Baked Rice, from an Italian Vegetarian Cookery book by Paola Gavin, that uses leftover risotto.
I’ve been wanting to try it for ages, but risotto seems pretty popular in our house, and we always scoff the lot!
However, earlier on this week, I made a fennel risotto, and deliberately over-cooked so I could give this a go.

WNWN Risotto

This is what you need:

  • leftover risotto
  • a free-range egg
  • handful of grated cheese
  • anything else kicking around the fridge-leftover cold spinach, even slices of sausage, would all work well
  • any flavourings you fancy: chopped parsley, salt and pepper, sprinkle of grated nutmeg etc.

This is what you do:

  • pre-heat the oven to 180C
  • mix everything together well
  • put in an ovenproof dish, sprinkle with some more cheese
  • bake in the oven for about 30 minutes

This is totally delicious! And one of those occasions when the leftovers might just be more tasty than the original!
It was so delicious, I completely forgot to take a picture….

4 thoughts on “Waste Not Want Not-leftover risotto

  1. I like the sound of that! My favourite dish as a child was ‘Bodgup’ (dg as a ‘j’ sound). I’m not sure Mum ever used a recipe or had heard of risotto and I’m pretty sure this was made in a frying pan. But rice was the base and there was sausage and sweetness. I ought maybe to ask for her secrets. (‘Breakfast cakes’ were like fried ‘dampers’ , an inch or so deep, but there must have been some secret ingredient.)

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