Lunch today, Risotto Cakes, Fabulous.
In the weekend, I whipped up some soup from the vegetable bin, in the fridge,
Celery, Butternut, onion, some leftover chicken stock, Very Simple
Plenty for 4 people
We didn’t eat it all, we were off to a party and thought we should have a small bowl, to line our stomachs. The remainder went into the fridge.
So last night, I thought I would be a little more creative, than just a bowl of soup and toast for dinner.
Let’s make risotto.
I also had some leftover marinated feta, that I had bought from Farro Fresh in the weekend.
Also for a little extra zing, a dash of Sriracha Sauce
It was really tasty and very easy.
1 onion finely chopped
Sea salt and Freshly ground black pepper
2 tablespoons Olive oil
2 cups Arborio Rice
Slosh White wine
4-5 cups of leftover soup. You may need to thin it down so that it is the consistency of stock
2 tablespoons Marinated Feta in Olive Oil
Dash of Sriracha Sauce (optional)
Gently saute the onion in olive oil till translucent
Season with S & P
Add Rice and stir well
Cook about 2-3 minutes to toast it a little
Add wine, cook till absorbed
Meanwhile, have the soup gently simmering on the stove
Start adding the soup, gradually,
A ladelful at a time
stirring well till liquid absorbed
Continue cooking, till rice is just cooked and the risotto is creamy, almost soupy in fact
Add marinated Feta and extra olive oil
and dash of Sriracha Sauce if you are using it.
Serve in bowls, best way to eat, this kind of food I think.
Of course I made too much
Solution. Risotto Cakes
Take your leftover Risotto
There was about 2 cups left
2 rashers bacon chopped finely and sauteed till crisp
1 tablespoon chopped parsley
Add an egg to bind
1 cup Breadcrumbs (I used Panko Crumbs)
4 tablespoons finely grated Parmesan Cheese
Mix the breadcrumbs and Parmesan together on a plate
In a large bowl, add risotto, sauteed bacon and parsley
Add beaten egg
Mix well this mixture was quite wet
So I added 2 tablespoons of the breadcrumbs mix just to dry it out a bit
Roll into cakes and pat them flat
Coat with the remainder of breadcrumbs
Pop into the fridge for an hour or so just to solidify
Fry till crispy and golden in some vegetable oil
I served them with some Pear Chutney, supplied from our friends Derrick and Lorraine Woods
Actually you don't need much chutney, they are very tasty on their own
Click here for the recipe
There were 9 of us
I had preceded the soup, with a very tasty Aubergine Salad
Read the recipe in this post
Threw some beautiful baguettes on the table
I didn't add pasta to the soup, before serving, as I wanted to keep it gluten free
At lunch, I cooked the pasta and only added it to those who didn't care
So there was at least 3 cups of soup left
So on Monday, I cooked up 2 cups of penne
Mixed together with the Meatball soup
Placed it into a Gratin dish
Meanwhile, I made a Bechamel sauce which I flavoured with the Marinated Feta
Smothered the penne mix and baked for about 30 minutes at 180C
There was enough for 4 people.
So half of it went into the freezer for another day
Great budgeting, absolutely no waste