To rescue veggies, chicken, ...
Serve 2 to 3
Ingredients:
Olive oil
1 onion, chopped
1 garlic clove, crushed
225gr risotto rice (arborio)
Approx 1 litre of hot stock (vegetable, chicken) (or 700 ml stock and 300 ml white wine)
60gr parmesan cheese, grated
Salt and pepper
Parsley, chili flakes (optional)
Add around 150gr/200gr of any one of the following – or mix and match flavors you like:
Asparagus (even just the stalks), spinach or other greens, courgettes, squash, mushrooms, peppers, celery, … or left over chicken.
Instructions:
Heat the oil in a large pan over low heat. Add the onion, garlic, and cook slowly for 5 min until soft
Add the rice, and increase the heat to medium/high, stirring constantly for 2 minute
Add around 200 ml warm stock (or wine) and stir until absorbed into the rice
Add the vegs and repeat the process, adding ladleful of warm stock until the rice is tender but still al dente. It could take 15 to 25 minutes depending on the quantity and your taste. Just use what you need in terms of stock, there might be some leftover.
Remove from the heat and stir in the parmesan cheese.
Season to taste.
Garnish with herbs (parsley, chili flakes) if using
Inspired from: My zero-waste kitchen, DK