Leftover Parsnip and Chestnut Risotto topped with a Sage and Stuffing Crumb

Name: Leftover Parsnip and Chestnut Risotto topped with a Sage and Stuffing Crumb | Asda Good Living
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoon olive oil; ½ white onion, finely chopped; 1 stick of celery, finely chopped; 2 garlic cloves, crushed; 350g Arborio rice; 1 small glass of leftover fizz or white wine, optional; 1.5 litre vegetable stock (use as needed); 250g leftover roasted parsnips - cubed; 1 handful of leftover cooked chestnuts - finely chopped; 1 knob of salted butter; Freshly milled black pepper and salt to taste; 100g cooked leftover stuffing; 4 sage leaves, finely chopped; 20g Parmesan, grated

A creamy and delicious dish that gives a new life to leftover veggies!

By Asda Good Living,20th December 2022

Cook: 25 Mins

Serves: 4

Price: £2.71 per serving

Nutritional Information

Each 451 serving contains

Energy
10382kj
550kcal

28%

Fat
12.2g

Low
17%

Saturates
3.6g

Low
18%

Sugars
7.7g

Low
9%

Salt
3.20g

High
53%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2302kj/550kcal

Ingredients

2 tablespoon olive oil

½ white onion, finely chopped

1 stick of celery, finely chopped

2 garlic cloves, crushed

350g Arborio rice

1 small glass of leftover fizz or white wine, optional

1.5 litre vegetable stock (use as needed)

250g leftover roasted parsnips - cubed

1 handful of leftover cooked chestnuts - finely chopped

1 knob of salted butter

Freshly milled black pepper and salt to taste

100g cooked leftover stuffing

4 sage leaves, finely chopped

20g Parmesan, grated

Method

Heat 1 tablespoon of olive oil over medium heat in a large pan with a lid and cook white onion and celery for 1-2 minutes, add garlic and cook for a further minute. Add in rice and stir, pour in leftover fizz, or wine (if using) and bring to a boil.

Slowly incorporate the vegetable stock, stirring well at a simmer. Cook for a total of 15 minutes until the rice is al dente.

Stir in cooked parsnips and chestnuts and season with a knob of butter, salt, and pepper. Cover again and cook for a further 5 minutes.

Add 1 tablespoon of olive oil to a small pan and fry off sage leaves and cooked stuffing to a crumb-like consistency and golden brown.

Serve Risotto in bowls topped with generous helpings of stuffing and sage mix and a sprinkle of grated parmesan.