Intro: Delicious Risotto Using Last Night's Leftovers
A typical meal usually includes a protein, carb and some type of vegetable. A common dinner at my house includes steak, rice, and a roasted veggie such as asparagus. This meal always yields leftovers and while many might throw that food away or eat it in exactly the same fashion the next night, I am going to show you how to take those ingredients (and a few more) to make an entirely new and entirely delicious risotto! (Picture from flickr.com)
Step 1: Gather Ingredients
For this recipe you are going to need:
4 oz of leftover cooked steak
2 cups leftover cooked rice
6 spears leftover asparagus (roasted or pan cooked),chopped
1 cup thinly sliced mushrooms
1/2 small onion,chopped
2 tablespoons garlic powder
4-6 cups chicken or beef broth
3 tablespoons olive oil
1 cup parmesan cheese
Pinch of dried thyme
Step 2: Sautee Onions
Cook onions in olive oil in a large sauce pan over medium heat until tender. Add Garlic Powder and stir.
Step 3: Add Rice and Vegetables
Reduce heat to medium-low. Add the rice , mushrooms, and asparagus to saucepan. Immediately add one cup of the Broth and stir until thoroughly coated.
Step 4: Cook
Add three more cups of the broth to saucepan and cook for about 5 minutes over medium low heat. Continue to stir so rice does not burn.
Step 5: Add Final Ingredients
After cooking and stirring, combine parmesan cheese and thyme with the rice mixture. Season with salt and pepper. Add more broth if needed, risotto should have a slightly soupy consistency.
Step 6: Serve
After cheese has melted, spoon risotto into bowls and top with the heated leftover steak. Serve hot and enjoy!