Delicious Risotto Using Last Night's Leftovers

A typical meal usually includes a protein, carb and some type of vegetable. A common dinner at my house includes steak, rice, and a roasted veggie such as asparagus. This meal always yields leftovers and while many might throw that food away or eat it in exactly the same fashion the next night, I am going to show you how to take those ingredients (and a few more) to make an entirely new and entirely delicious risotto! (Picture from flickr.com)

For this recipe you are going to need:

4 oz of leftover cooked steak

2 cups leftover cooked rice

6 spears leftover asparagus (roasted or pan cooked),chopped

1 cup thinly sliced mushrooms

1/2 small onion,chopped

2 tablespoons garlic powder

4-6 cups chicken or beef broth

3 tablespoons olive oil

1 cup parmesan cheese

Pinch of dried thyme

Salt

Pepper

Cook onions in olive oil in a large sauce pan over medium heat until tender. Add Garlic Powder and stir.

Reduce heat to medium-low. Add the rice , mushrooms, and asparagus to saucepan. Immediately add one cup of the Broth and stir until thoroughly coated.

Add three more cups of the broth to saucepan and cook for about 5 minutes over medium low heat. Continue to stir so rice does not burn.

After cooking and stirring, combine parmesan cheese and thyme with the rice mixture. Season with salt and pepper. Add more broth if needed, risotto should have a slightly soupy consistency.

After cheese has melted, spoon risotto into bowls and top with the heated leftover steak. Serve hot and enjoy!