This recipe shows a great way to use leftover risotto. I had risotto al sugo (sugo is usually the tomato sauce) but it may work with any other kind and of course you can use un-cheese or other vegetables to replace eggplant (grilled zucchini, peas, sliced tomatoes) and other sauces to replace pesto.
timballo di riso
ingredients:
- leftover risotto;
- margarine;
- breadcrumbs;
- grilled eggplant (to go fast you can use the frozen slices that many food stores sell);
- 2-3 tablespoons pesto (I used one made with rocket, almonds, nutritional yeast, olive oil and basil).
Grease a pan and dust it with breadcrumbs. Make into the pan a risotto layer (as if you were making a pie crust) trying to use more or less half the risotto that you have, cover it with a layer of oiled and salted eggplant slices and spread a thin layer of pesto. Cover with more risotto and dust with some more breadcrumbs.
Cook in 200°C pre-heated oven for about 30-40 minutes (it should become a little brown and crispy on top).
Cook in 200°C pre-heated oven for about 30-40 minutes (it should become a little brown and crispy on top).
3 commenti:
FAB idea and tasty way to use up leftovers. I love using up leftovers - I get something different every time.
Yes, a great idea. I may be able to make risotto now, since I have a way to use up the leftovers.
wow hard to believe that't a left over!
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