It’s ok – I’m not going to post a different version of the oven baked risotto recipe each week but I did want to share this one with you.
Miss Frugal wanted risotto for tea but I didn’t have any onion or chicken is so we decided to make a leftover version by frying some mushrooms and leeks with some leftover sausages and sticking that in the casserole dish with the rice and chicken stock. I didn’t even have any garlic so I had to use Garlic salt!
I cooked it in the oven until all the stock was absorbed into the rice and then I stirred some creme fraiche into it…. Et Voila, gorgeous leftovers risotto.
It was even nicer than last weeks version.
Mmmmmmmmmmmmmmmm
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thank you for sharing your recipe and for linking up with the #fridayfoodie. i am the only one that like mushrooms in my family so i might have to replace that with something else. will let you know how it is.
have pinned your original recipe
Hi, found your blog when searching how to be an organised mum! Browsing the recipes which are fab. I make oven risotto every week and one day as I burnt the filling, I had to rethink the recipe! I took a pot of the baby’s butternut squash purée from the freezer and zapped it in the microwave, stirred it into the cooked risotto with some dried sage and some fried pancetta (bacon would be just as tasty). A hit with the mr and the two and a half year old!
Thank you so much for your blog, I hope to use some of your money saving tips!
The first time I ever tried rissotto it was made with shrimp, I have been a fan ever since. Mushroom and sausage risotto sounds delish!
-Patricia-
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