Risotto's are also good for that kind of thing, especially if you use frozen vegetables - peas, broad beans, etc - it's also great for using up anything you have left over.
Make up a pan of warm stock, either fresh or from a good quality commercial stock.
Sweat an onion in a little oil, add a splash of white wine and allow to reduce then add the risotto rice and coat in the hot oil and onion
Add the stock a ladleful at a time, stirring until the stock is absorbed between ladles
Look in the fridge or freezer and see what you have left to use up - left over pork, ham or chicken or sausages are good - chop it up and throw it in
When the rice is soft and creamy then find some vegies - I like frozen peas, beans, spinach, asparagus in mine, but any green vegetable and/or herb will work well - left over bits of pumpkin or sweet potato are nice - chop/tear it up and stir it in
If you want to richen it up then add some grated parmesan and/or a splash of cream then serve it up.
The key thing is to keep stirring it the whole time that it is simmering, this will make it nice and creamy.
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