We love risotto, but with just two of us at home, I’ve always wondered what to do with the leftovers. Now I know.
a bit of white wine
6-oz can of tomato paste
First off make Swiss Chard Risotto and enjoy it! Here’s the link: https://terimusocooks.wordpress.com/2016/03/10/swiss-chard-risotto/
If there are only two of you for dinner, you will have leftovers. I lined an oven safe glass dish with parchment paper. The dish was about 5×7 inches and not much deeper than an inch. I packed the leftover risotto into the dish, covered it, and stored it in the fridge overnight.
The next day, I took the risotto and doused it with several tablespoons of white wine, Pinot Grigio. I took a 6-ounce can of tomato paste, put it in a pan, and diluted it with about 1/4 cup of Pinot Grigio, heating and stirring. I chopped up several tablespoons of parsley and added half of them to the tomato sauce. When the wine was absorbed and the sauce thick, I layered it over the risotto. I sprinkled about 3 tablespoons of crumbled feta over the tomato sauce. Then I added enough grated Parmesan to cover the top and sprinkled some more chopped parsley over the top. I put it in an oven heated to about 375’f and let it bake 20-30 minutes.
It was delicious. Jon said it reminded him of something he ate on Air France, one of those little dishes that is reminiscent of eggplant parmesan, but lacking eggplant and infused instead with a certain je-ne-sais-quoi.