Risotto Pie From Leftovers Recipes

It's almost impossible to make risotto for just two people, so I always end up with a pot of "what-the-heck-to-do-with-this?" I had made a batch of wild-mushroom risotto and just could not throw away the leftovers. I made/froze little *arancini* balls with some of it, but still had a couple of cups left. A peek into the fridge revealed some leftover sauteed zucchini and yellow squash, and a ball of baby mozzarella that needed to be used. Voila'! Veggie risotto pie! Cook it 'til the edges get crisp and brown, let cool, slice and serve. Really best at room temp.

Provided by La Dilettante

Categories     Rice

Time 40m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 203.9, Fat 6.7, SaturatedFat 3.3, Cholesterol 76.7, Sodium 275.5, Carbohydrate 24.9, Fiber 0.4, Sugar 0.8, Protein 10

I was going through my America's Test Kitch Family cookbook and came across this. I realized I had leftover rissoto in my fridge and thought I would try it. It turned out great and I would have never thought to use my leftovers this way! Instead of using oil I prefer to use a butter or olive oil flavored pan spray, which I think is healthier than oil. If you use that, spray the pan with several sprays to ensure enough coating for great browning. Also, I had quite a bit rice leftover, about 2/ 1/4 Cups of rice, so I had to adjust the ingredients some. This recipe should make 2. When I made it I came out with 6 medium sized rice cakes, so you may want to double the recipe if needed. You could also bake these rather than frying. Enjoy!!

Provided by LDSMom128

Categories     Rice

Time 30m

Yield 2-4 Rice Cakes, 2 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 372.1, Fat 11.3, SaturatedFat 5.5, Cholesterol 127.8, Sodium 614.9, Carbohydrate 47.2, Fiber 1.5, Sugar 2.1, Protein 18.6