Leftovers Risotto with Gran Gallo Recipe

We always try and do something with our leftovers. From chucking into a pasta dish or making sandwiches, waste not want not! But this time we had leftover ham from a Sunday Cola Ham with Chipotle Honey Glaze and I wanted to do something different. So this is where Leftovers Risotto comes from. I like to use quality ingredients, Gran Gallo Risotto Rice has always been a go too for us, it produces a luxurious texture and cooks really well. A decent risotto rice is worth investing in.

Leftovers Risotto

A versatile recipe for using up Sunday Dinner leftovers.

 Course Main Course

 Cuisine Italian

 Servings 2

Ingredients

  • 600 ml Vegetable stock
  • 120 ml White wine
  • 160 g Arborio rice
  • 2 White onions cut somewhere in the middle between fine and rough
  • 3 Garlic cloves crushed
  • 1 Courgette cut into half moons
  • 150 g Mushrooms finely sliced
  • 250 g Leftover ham cut up finely
  • 50 g Parmesan grated
  • Ground black pepper

Instructions

  1. Add the onions to a non-stick saucepan on a medium heat, drizzle with oil and a few twists of pepper. Stir so all the onions are covered in oil and cover the pan with a lid, cook for 5 minutes.
  2. After the 5 minutes add the garlic, stir then cover for a further 2 minutes.
  3. Add the rice, stir to coat with oil. Then add turn the heat up and add the wine, cook it until it’s pretty much boiled all the liquid away, then turn the heat down.
  4. Add the courgette then start adding the stock a ladle full at a time, stir with each addition and only add stock when the stock from the last addition has been absorbed. It can take 15-20 minutes to add all the stock.
  5. Just before the last addition of stock add the cooked roast ham and mushrooms into the pan.
  6. When the last ladle full of stock has been absorbed, turn the heat off, add most of the parmesan to the pan, cover and leave for 2 minutes. After 2 minutes stir the parmesan through and serve. Add the last of the parmesan to the top of each bowlful.

As well as good rice a good risotto needs the right level of love and attention. Don’t over stir, don’t let it stick. I usually stir at the start of each ladle into the pan and leave it for a min or so, then gentle stirring as you see fit. No one wants an over-beaten risotto that resembles rice pudding! With this recipe you can definitely adapt for the roast you have leftover. If you’re veggie, just make it without the addition, or you could try the Quorn Roast Chicken Breasts.

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