Hello my blogger friends!
Finally, I have found some time and able to share with you my next dish! Do you have as well days when you look to the fridge and it is full of leftovers, however not enough even for a portion and almost empty fridge? I had this last week 🙂 I hate throwing food away, I cannot stand it… I am always so fed up when I see rubbish bins full of food waste. Therefore, I have collected all my leftovers in fridge and prepared “leftovers” risotto!
So what did I have in my fridge:
a bit of rice from curry
opened chickpea can
decent amount of cochinita pibil (shredded pork meat)
a bit of frozen sweet corn and green peas
lot of tomatoes (we always have a lot, together with avocados)
200 g radish
handful of grated mozzarella cheese
And that was almost it in our fridge. We still had tortillas as well. However, shopping was really needed. So what did I do with all mentioned above? As I had only a bit of prepared rice, I cooked additional cup of rice in pot. Then I took a Wok pan and add a spoon of olive oil, chopped carrot and mushrooms with frozen corn and green peas. I fried it for a while and cover the pan with lid until all veggies were soft. Afterwards, I added the leftover rice with canned chickpea and fry it with vegetables. When the new rice was ready, I added the rest of rice together with shredded pork and mixed it properly. Let it fry until is the rice brownish. In the mean time, you can prepare radish – tomato salad with Feta cheese. Cut tomatoes and radish into small pieces, put them into a bowl and mix it. Top it with Feta cheese. When you have salad ready, mix risotto properly and add grated mozzarella into the pan. Mix it there until sticky and attached to rice. Afterwards, you are ready to serve with sprinkled basil leaves and avocado aside.
It is not something special, however good way how to use all leftovers and when you have just a few pieces of vegetables 🙂
Vero & Canito