The butternut squash and kale risotto was delicious, but we had leftovers. Risotto doesn’t reheat well. The creamy consistency goes to somewhat “gluey” pretty easily. It does however transform beautifully into risotto cakes, which gave them a new life.
Melt butter in a frying pan. Add cold risotto formed into patties to the pan, and fry on both sides until golden brown and heated through. Enjoy!
Tags: butternut squash, creamy consistency, Food, frying pan, kale, leftovers, risotto, risotto cakes, vegetarian
Indigo jones 
October 7, 2012 at 2:35 am |
Wow! These look awesome 🙂
Thanks for sharing…
October 9, 2012 at 3:59 pm |
This is a great repurposing of leftovers. Nice job!