Christmas Risotto Makes a Change from Turkey Curry

Using up Christmas leftovers can be a bit of a chore. I hate wasting food, but trying to use up cooked veg is a nightmare. Being a couple of greedy-guts' Mr H and I always have left overs and I'm sorry but sprouts do not work in a curry! This year I made a Christmas leftover risotto, it was lovely :)

I also found a recipe on the BBC Goodfood Website for making Risotto in the oven. This is a fab recipe, particularly just after Christmas when you maybe a bit cooked out! You just need to throw it all in a pan, stick in the oven and go and have a glass of wine for 18 mins then serve it! Perfect!

Serves 4
300g Risotto Rice
25g butter
1/2 glass of Wine
50g Parmesan
1 Onion
cooked Christmas veg (roast parsnip, sprouts, carrots, roast spuds!)
cooked stuffing
Cooked Turkey
700ml stock (chicken or even better turkey)

1, Pre-heat oven at 200C
2, Fry the onion for a couple of mins in the butter until soft(use an oven proof pan with a tight fitting lid which is also oven proof!)
3, Add the rice and mix well. Pour over the wine, mix well and cook gently until wine is absorbed.
4, Stir in your veg and meat then the chicken or turkey stock (make sure veg and meat is cut into bite size pieces)
5, Mix well, put on lid and pop in oven for 18 mins
6, remove from oven and check liquid has been absorbed, if not pop back in for a few minutes. When ready stir in the grated Parmesan and serve