Leftover Risotto
Mar 22nd, 2008 by Dani
I made a baked risotto with pumpkin, cauliflower and fennel the other night. I found the leftovers this morning. Which was fortunate because I needed to leave lunch for Lil Miss and the Bread Winner. Son and Heir and I were off to a birthday party.
Press mounds of risotto firmly in to a greased muffin pan and bake ina preheatedd, moderate oven for about 20 minutes. Carefully turn out of muffin pan and serve with a light salad.
