Do you ever have a surplus amount of roast dinner? Maybe you have had the family round and now there is tons of food just sitting in your fridge.
Leftovers are great but sometimes there is an odd bit of this and an odd bit of that: a bit of meat, some vegetables, maybe some gravy or the tray the meat was roasted in. It would be a waste to throw good food away, but there’s not enough to feed everyone. Sandwiches or salad could be an option, but you want some thing more substantial. Not to mention you have more than just yourself to feed.
So what do you do? Why not try our Roast Lamb Leftovers Risotto. Full of rich flavour this dish is perfect to share with family and friends or make up for a date. Not only that, it is so easy!
Serve with a glass of red wine, for the adults, and enjoy.
Preparation: 10 minutes
Cooking: 30 minutes
- 1 small onion (red or white), thinly sliced
- 1 clove garlic, diced
- 1-2 tbsp of lamb fat (from roasting the lamb, take it from the roasting tray) or use olive oil or butter for frying
- 150g arborio (risotto) rice
- 250ml thick strong lumber beef stock/1 tsp marmite and hot water
- 250ml red wine (we used a bordeaux which worked out marvellously)
- a bit extra water (if you are using a thick stock)
- 3 handfuls chopped (1cm x 1cm) roast lamb
- 2 handful chopped roast vegetables (carrots, parsnip worked out great for us)
- 1 tsp wholegrain mustard
- 1 tbsp fresh rosemary, chopped
- 1 handful pimento stuffed green olives, chopped
- salt and pepper to taste
- Heat the fat in a wide heavy bottomed pan with low sides.
- Add the sliced onion and garlic and cook on a medium heat until soft.
- A note on the stock. If you are using lamb stock now is the time to prepare it. Get your roasting tray and add 250ml of boiling water. Using a spatula stir the water gently so that it covers all the stuck on lamb juices and loosens them. Stir until all the juices have dissolved into the water and it is a rich and thick stock. Pour into your measuring jug. If you don’t have any stock available, marmite is a fantastic alternative. Put 1 tsp of marmite in a jug and dissolve in 250ml boiling water.
- Add the arborio rice to the pan and stir until covered in the fat and the onions are mixed in. Keep stirring until the rice has gone completely opaque white.
- Measure out the stock and red wine into a measuring jug.
- Add the liquid to the pan a little bit at a time and stir the rice until it has absorbed the liquid. Do this until all the liquid has been used up.
- Add your chopped meat, vegetables, mustard and rosemary to the pan and stir until well incorporated.
- Taste the rice to see if it is cooked. You are looking for an al dente texture when it is slightly firm, but not crunchy, on the inside.
- If it is cooked, season with salt and pepper to taste and serve.
- If the rice is still crunchy on the inside, you will need a little bit more water or marmite stock. Use the same method as before, add a little bit of liquid to the rice and stir until it has been absorbed. Do this until the rice is cooked. On average this could take an extra 10 minutes with another 150ml water/marmite stock. But if you don’t use all the liquid don’t worry. it just needs to be cooked.
- The reason you will have to do this will be because you have used a thick stock and therefore more water is needed to cook the rice through.
- Once the rice is cooked al dente, season with salt and pepper and serve with a glass of red wine.
Get creative, if you don’t have exactly whats on the ingredients list, just substitute with something else. All roast veggies will be great in this dish. Beef or duck stock can also be used in place of lamb stock. Or if you’ve roasted beef or duck or any other kind of meat why not use those instead.
We’d love to know know how you got on, tweet us @eatallergysafe or tag us on a picture on instagram @eatallergysafe.