home https://dailyfix.co.za/subscribe/ https://dailyfix.co.za/subscribe-to-ideas/ ideas Click to Subscribe

DAILYFIX

Search
  • All
  • Lifestyle
    • Food & Drink
    • Arts & Entertainment
    • Work & Money
    • Caring & Giving
  • Recipes
    • Banting
    • Breakfast & Brunch
    • Desserts & Baking
    • Main Dishes
    • Pantry
    • Soups & Salads
    • Starters and Sides
    • Vegetarian
  • Style
    • Beauty
    • Fashion
    • Wellness
    • Style Guru
  • Home
    • Décor
    • DIY
    • Fix it with Flair
    • Promotion
  • Garden
    • Garden
    • Pets
  • Travel
    • Destinations
    • Travel News
    • Share your journey
  • Crafts
    • Templates
  • Win
    • Winners
  • Wedding
  • Test House
  • Shop
    • Fairlady Shop
    • Home Shop
    • Ideas Shop
    • Spree Beauty Shop
  • Starters and Sides, Vegetarian

    What To Do With That Leftover Risotto?

    18 November 2014

    Makes 12 cakes
    Preparation time: 40 minutes
    Cooking time: 30 minutes
    Oven temperature: 220°C

    • 400g carrots, peeled and cut into 5mm-thick batons
    • 1 onion, finely chopped
    • 50ml olive oil
    • 150g butter
    • 2 leeks, cut into thin rings
    • 2 garlic cloves, crushed
    • 400g arborio rice
    • 1 bay leaf
    • 20ml fresh thyme
    • 10ml fresh tarragon
    • 5ml salt
    • black pepper, to taste
    • zest and juice of 2 lemons
    • 1,2-1,5 litres of vegetable stock
    • 180g Parmesan cheese, grated
    • 150g semolina

    1 Preheat the oven. Place the carrots in a roasting pan and sprinkle the onion on top. Drizzle olive oil over and use your hands to make sure the vegetables are well coated. Spread the vegetables out on a baking sheet and oven roast them until golden brown (about 25 minutes). Chop the carrots finer with a knife or use a food processor.
    2 Heat the butter in a saucepan and sauté the leeks until soft and shiny. Add the garlic, stir-fry it for another minute and then sauté slowly over moderate heat until the leeks start to caramelise. Add the rice and stir through until all the grains are covered with butter.
    3 Add the herbs and black pepper to taste, followed by the carrots and lemon zest and juice. Stir thoroughly. Pour a soup spoonful of hot stock onto the rice and stir through. Simmer until almost all the liquid has been absorbed and stir from time to time before you add the next spoonful. You will know you have added enough stock when the rice is covered by about a centimetre of stock. Repeat the process until almost all the stock has been used and the rice is sticky and soft.
    4 Remove the saucepan from the plate and stir in the Parmesan cheese. Taste and season, if necessary, and then leave it to cool completely. You can now serve the risotto as ordinary risotto by simply sprinkling fresh thyme and tarragon on top and drizzling a bit of olive oil over it.
    5 Form the risotto into 12 equal-sized balls as soon as it has cooled completely and roll the balls in the semolina. Press the balls slightly flat and then fry them in olive oil until golden brown on both sides. Serve with grilled fish.

    Words and image: Home magazine

    email print

    To have more Dailyfix content delivered directly to your inbox, subscribe to our free newsletters here, or get your Dailyfix by following us on and .

    Email this link to a friend

    • FREE NEWSLETTERS

      Choose from our menu of newsletters to receive the latest from Dailyfix in your inbox:
    • SPREE SPECIALS
      MORE VIDEOS

Other Posts in Starters and Sides

  • Starters and Sides

    Mini Chicken Pitas From Greece

    mini-chicken-pitas-from-greece-ID

    Scrumptious bite-size treats

  • Starters and Sides

    Prawns And Chorizo With Salsa Verde Pasta Salad

    Prawns-and-chorizo-FLY

    There’s nothing like a well-seasoned prawn pasta salad

  • Starters and Sides

    How To Make Labneh

    How-to-make-Lebnah-FLY

    This rich, tangy yoghurt cheese will zhoosh up your cheese platter and wow your guests

Other Posts in Recipes

  • Desserts & Baking

    Coconut And Granadilla Ice Cream

    This tropical favourite is the perfect refreshment on a sweltering day

  • Main Dishes

    Chicken In A Crunchy Mustard Coating

    Serve with mashed potatoes and vegetables – and you’re good to go

  • Main Dishes

    Chicken Fricassée With Pommes Frites

    Succulent chicken and veggies, what could be better?

More Posts on DAILYFIX

  • Win

    Win With Issey Miyake

    Today only one lucky reader stands a chance of winning an Issey Miyake Pleats Please In Bloom

  • Crafts

    Sitting Pretty

    An easy bench to seat more guests

  • Desserts & Baking

    Seeded Crispbread

    This gluten-free bread is a delicious savoury snack on its own

Shop with DAILYFIX

  • Fairlady Shop

    Court Shoes

    Lace court heels.jpg

    Lace court shoes black, Daniella Michelle ( R749)

  • Fairlady Shop

    Maxi Cardigan

    Maxi cardigan.jpg

    Maxi cardigan mid pink, Next (R754)

  • Fairlady Shop

    Kaftan Blouse

    Kaftan blouse.jpg

    Kaftan blouse multi-colour, Next (R535)

  • Newsletters
  • Advertise
  • Terms & Conditions
  • DAILYFIX

    Dailyfix copyright Media24.
    Dailyfix is the new online home of Fairlady, Home and Ideas magazines.
    Read more about us here.
    Made by OnNet.
    Sitemap