First let me say, risotto is not a restaurant-only dish. It is actually easy to make and very versatile. I make it often, year round, and probably weekly during the colder weather.
Our go-to risotto is with peas: an onion and celery base, Arborio rice cooked slowly in small amounts of broth, and peas added at the end. Of course Parmigiano Reggiano or Romano is involved. But there are so many other (and easy) options.
While I wouldn’t say you could throw in any sort of leftovers, I do think you can certainly mix and match with what you have. Try it a few times and it may become a go-to diner at your house, too.
Here is a list of risottos that I regularly turn to for a pantry-ready dinner.
- Mushroom, or Mushroom & Artichoke
- Butternut squash