It’s been a fortnight of economical eating at Housegoeshome. I’ve been clearing out the fridge and pantry rather than rushing to the supermarket to stockpile more stuff. Last weekend, I had some leftover spag bol in the fridge, but no spaghetti to serve it with. So I decided to turn it into risotto. Husband made gagging faces when I told him what I was planning, but I told him to suck it up princess.
He had to eat his words – and a second helping of bolognaise risotto – because it was delish.
(I can never work out how to photograph risotto, but I’ve given it my best shot. Some fresh herbs sprinkled on top might have helped, but I didn’t have any. At least it doesn’t look as scary as the Beetroot Risotto I made a few weeks ago.)
RECIPE: LEFTOVER BOLOGNAISE RISOTTO
1 garlic clove, crushed
1 onion, finely diced
Generous splash of olive oil
2 cups of arborio rice
1 cup of white wine
1 litre of chicken stock
2 cups of leftover spaghetti bolognaise mince
1/2 cup of parmesan cheese
METHOD: Saute the garlic and onion in olive oil in a heavy-based pan until softened. Add arborio rice and cook, stirring, for two minutes. Add the white wine. Stir until almost evaporated. Add the chicken stock in ladlefuls, waiting until each one is almost absorbed before adding another. If you run out of stock and the rice is still a bit firm, add a little water. When the rice is just al dente, mix in the leftover spag bol mince and let heat through for a minute. Stir in the parmesan and serve.