Left over risotto

With any kind of poultry, this works quite well and once more is a fast and easy to cook dish that you can just nock together in a few moments. This is a great for using up leftover turkey chicken or goose.

Ingredients

3 tbsp olive oil

1 large onion  

2 garlic cloves, crushed

1 litre/1¾ pints chicken stock

400g/14½oz risotto rice

2 tbsp butter

250g/9oz mushrooms

500g leftover meat

Some mixed fresh herbs sage, rosemary, parsley, tarragon, chives

4 tbsp freshly grated parmesan

salt and freshly ground black pepper

Take your onion and peeled and finely chop it.  Then in a large heavy-based pan over a medium heat, heat your oil and gently cook the onion.  Now crush the garlic and add that to the pan along with the rice and let it cook so that it becomes slightly translucent.

Meanwhile, In another pan have your stock gentle simmer. Now to be honest I do not know if it really makes that much of a difference if you stock is hot or not , but it does cook quicker. Or you could cheat add a stock cued to the rice and use water form the kettle, but do not tell any one I told you to do that .

So once to have the tow pan now add the stock to the rice a little at a time and let the rice take on all the liquid.  As you are doing this slice the mushrooms, add them to the pan, and let them cook in to the rice.

Finally add your dice meat for your left over bird  and stir that in so it warms through . and to finish add the chopped herbs and parmesan cheese and season to taste.

Then just serve it with a light salad or as it is a tasty way to use up left over turkey, goose or chicken.