Tuesday, 20 December 2011

Root Vegetable Risotto

Otherwise known as 'how to use up the leftovers' risotto. It is almost worth making extra on Christmas day, just so you can eat this. It could easily be made from scratch by substituing the gravy and water for chicken stock and the leftover vegetables for peas and spinach or any other no chop vegetables.

2 cups of risotto rice
3 cups of boiling water
1 cup of leftover gravy (or use 4 cups chicken stock)
1 cup leftover turkey or chicken (optional)
2 cups of leftover vegetables (I used carrot, leeks and chestnuts)
Handful of chopped sage
1 tablespoon light cream cheese
Splash of sherry (yes really, it is Christmas, but white wine will do)

Serves 4 generously

Pour the rice, water and gravy into a large saucepan and bring to a low simmer, stirring occasionally, for about 15-20 minutes or until creamy and the rice just has a slight bite.

Add the leftover vegetables, sage, cream cheese and sherry. Cook for a further 5 minutes and then dish up.

Arthritis diet notes
This is a great soothing dish, easy to make and eat, which is just what you need after the festive rush. Sprouts, carrots, parsnips, squash, peas, spinach etc would all work in this dish. The only tip is to use a variety of colours and textures to ensure you get a wide range of vitamins and antioxidants.

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