Use your leftover vegetables to whip up this colourful risotto.
2L hot chicken stock
50g salted butter and 80g salted butter
1 onion, finely chopped
250g risotto rice such as carnaroli or arborio
100ml dry white wine
Pinch saffron threads
1 cup leftover roast vegetables, chopped into 1cm cubes
80g parmesan, finely grated
Place chicken stock in a pot and bring to boil. In a large, wide pan heat 50g butter, add the onions and lightly fry until transparent — do not let them colour.
Add rice and stir until grains become transparent. De-glaze with wine, allowing wine to completely evaporate. Add a couple of ladles of boiling stock then saffron and simmer until liquid is almost entirely incorporated. Keep adding stock a little at a time until almost cooked (about 20 minutes).
Add chopped vegetables and stir in with a few pinches of salt. Remove from heat, add remaining butter and parmesan, stirring in vigorously until creamy. Rest for 3-4 minutes with lid on before serving.