leftovers are underrated… especially when you have fabulous leftovers to start.
here’s a simple way to repurpose and reinvent creamy cauliflower & mushroom risotto from a previous yumyumyummers recipe. just add some prawns and some rainbow chard and you’ve got a brand new dish. gotta love leftover redux.
the prawns:
– heat up 2 tsp extra-virgin olive oil in large pan on medium heat
– brown 1 large shallot (peeled, rough chop) w/ 1 tsp fennel seed in pan
– add 1.5 cups raw prawns (deveined, deshelled) to pan
– season w/ ground black peppercorns
– add a dash of sea salt
– sauté prawns & stir ingredients for 1-2 min until partially cooked
the chard:
– wash & drain 1 bunch of organic rainbow chard in colander w/ cold water
– remove stems from chard
– add chard to pan w/ prawns
– season w/ ground black peppercorns
– sauté for 2-3min until leaves are wilted and a darker shade of green, and until prawns are cooked through
the risotto:
– add leftover creamy cauliflower & mushroom risotto to prawns & chard in pan
– fold ingredients together until well combined and risotto is warm
food styling:
– for a more rustic look (and for portion control!), i like to dish up creamy risotto into small individual ramekins.
– for for a sharing feast, place the creamy risotto in a large, shallow serving bowl.
– season w/ ground black peppercorns
– season w/ freshly ground nutmeg