I thought I would start a new occasional series called Love Your Leftovers. I hate food waste, so I try to use it all up. It saves lots of money too!
I also find a love your leftovers approach makes me more creative, and try food combinations that are a bit different.
Last night I decided to use the leftover chicken from the Sunday roast in a risotto. We also had leftover cooked runner beans and courgettes from the annual glut, so obviously they had to go in too! I found a 400g box of risotto rice in Lidl the other day – I knew it would come in handy!
I started by using the carcass, along with a couple of others I had stored in the freezer, for home made stock, but you could use a couple of stock cubes.
Here is the recipe, which serves 4.
350g risotto rice
300 fl oz chicken stock, ideally hot
Left over cooked chicken, however much you have
1 red or yellow pepper, diced
1 small courgette, diced
1 onion, chopped
2 cloves garlic
2 tsp smoked paprika
A handful of fresh parsley, chopped, or 2 tsp dried parsley
Salt and pepper to taste
About 10-15 black olives
Any other left over veg you may have hanging around!
Saute your chopped vegetables in some oil for around 5-10 minutes. Add the rice and stir for a minute or so. Add about half of the stock and stir. As it starts to be absorbed, add the remainder. Stir frequently so that it doesn’t stick to the pan. Add the paprika and season to taste. When the rice is almost soft enough to eat, add your leftover chicken, olives, parsley and any other veggie leftovers.
This is pretty much a meal in itself but is also nice with a salad or green vegetable.
Do you love your leftovers? What would you do with the excess meat from the Sunday roast?