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It’s a bit of a tradition in our house to have a Roast most Sundays. In fact, it’s quite rare to not have a Roast on a Sunday. There’s nothing more comforting is there! It’s all about taking it slightly easier than the rest of the week, and the house smelling utterly amazing whilst everything cooks.

Callum loves to ‘help’ me prepare everything, by collecting up all the vegetables from the tray, peeling the skin off the onions, counting out the carrots…. It’s lovely to watch!

So, you spend all that time on a Sunday, making a scrummy roast, but then you get a whole load of left overs. There are many things you can do, such as pies, soups, stir fries and so on. But you can also make a really scrummy risotto, which is a big hit with the kids.

You will need:

  • 1 large/ 2 medium sized spring onions – chopped
  • 1 clove of garlic – crushed
  • 1 tablespoon olive oil
  • 1 small cup of risotto rice
  • Left over roast meat – cut into bite size chunks
  • Left over roast vegetables – cut into bite size chunks
  • 1 pint of stock (I used homemade stock to ensure it was wheat/ gluten free)
  • Handful of grated dairy-free ‘cheese’


Place the onion and garlic in a large frying pan, along with the olive oil, and fry over a gentle heat for around 8 minutes, until the onion has become soft and translucent.

Meanwhile, place the left over roasted meat and vegetables in an oven proof dish, cover with foil, and heat at 180c/ 320f/ Gas 4 while you prepare the remainder of the risotto.

Add the risotto rice to the frying pan, and stir well with the onion and garlic, so that the rice is coated with oil.

Slowly add the stock, a ladleful at a time. After each addition, stir well and allow the liquid to be fully absorbed, before adding some more. Continue until all of the stock has been used.

Remove the meat and vegetables from the oven, add to the frying pan, and stir until fully combined.

Add the grated dairy-free ‘cheese’, mix well, and serve.


Left over roast risotto

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