Love Food Hate Waste

Resurrection Risotto recipe
Ingredients
Long grain rice – allow 50-60g per
person.
Water (salted) - allow 1 pint per
100g of rice.
Vegetables, either leftover veg,
cooked frozen mixed veg or
a combination of both - allow
100-120g per person.
Tomato and mushrooms (chopped).
Leftover cold meat, any available or
combination - allow 100-120g per
person.
Seasoning
(quantities given for 2 people)
20ml tomato puree.
2.5ml Worcester sauce.
2.5ml garlic granules/powder.
2.5ml or ½ cube vegetable stock
powder.
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Method
Tip: Leftover rice could be used
instead, make sure the rice however is
piping hot before eating.
Essex authorities working together
to reduce food waste
1. Using a large saucepan or
pressure cooker, cook the rice in
water until just tender.
2. Pour off most of the surplus water
and reserve.
3. Dice the meat into 5mm cubes
approximately.
4. Add the seasoning, meat and
vegetables to the rice.
5. Return to the boil and simmer
gently for 10 minutes, stirring and
adding reserved cooking water
to maintain moisture level as
required.
6. Serve immediately.