One of my favourite things to make on a Sunday is a traditional Sunday roast. There's something so nice about sitting down for a proper meal that you've taken time to cook, and enjoying it as you wrap up the weekend and head into another busy week. We like to get a good free-range chicken from either Waitrose or M & S to roast - this yields a generous portion for supper, bones for stock, plenty of meat for the kits, and some leftovers to use in our Monday meal. One of our favourite leftover-pa-loozas is our super-simple Monday risotto; tasty, filling, and simple!
It's so simple indeed that I always play with the quantities and amounts - whatever we have in the house gets thrown in. I've made it with veggies from peas to courgettes to spinach to peppers, and with all sorts of roasted meat. It's an autopilot kind of meal, but one with lots of flavour - perfect for a Monday night. If like me you're eating an increasingly vegetarian diet, this can also be made without the meat, and by subbing in veggie stock.
Leftover roast meat (cooked through)
Vegetables of choice (in the recipe pictured I used some diced white onion, sliced courgette, and frozen sweetcorn and peas).
150g Arborio rice
500 ml hot chicken stock
150 ml white wine
1 tbsp olive oil
1 tbsp butter
1. Heat oil and butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins.
2. Add your other veggies to the pot. This is not how most risottos do it, but do you know what? It works, it's quick, and it keeps it to one pan...
3. Stir in the rice and cook for a further 2 mins. Add in your cooked meat and stir through.
4. Turn up the heat and add the wine, let it bubble through as the alcohol evaporates.
5. After the wine has bubbled off, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously (this adding of stock should take about 15 minutes, depending on what kind of risotto rice you use).
6. Serve and enjoy! This makes 3-4 smaller portions, or 2-3 generous ones. If you like cheese, parmesan can be stirred through to add some extra tang.