cook once, Feast twice Delish dishes that make lovely leftovers!

Save time and effort in the kitchen with these brilliantly adaptable recipes – leftovers have never tasted so good!

COURGETTE & GOAT’S CHEESE RISOTTO Takes 45min serves 4

2tbsp oil 30g butter 1 large onion, finely diced 3 courgettes, diced 2 garlic cloves, chopped

500g Arborio risotto rice 200ml white wine 1.75L vegetable stock, hot Juice and zest of 2 lemons 125g soft goat’s cheese, crumbled 50g Parmesan, grated

1 Heat the oil and half of the butter in a large, heavy-based pan. Add the diced onion and courgettes and cook gently, stirring all the time, for 10min. Add the chopped garlic and cook gently for another 3min until all the vegetables are softened, but not coloured. 2 Add the risotto rice and stir well. Pour in 200ml white wine and cook the mixture over a low heat, stirring all the time, until all the liquid is absorbed. Add the hot vegetable stock, a ladleful at a time, stirring and allowing each ladleful to be absorbed before adding the next. 3 After about 20-25min, when the rice is cooked but still has some bite, stir in the lemon juice and zest, and the goat’s cheese. 4 Remove from heat and divide the risotto in half, reserving one half for the Cheesy Risotto Balls recipe, right. Stir the remaining butter and the grated Parmesan through the rest and serve immediately.

When making the risotto,throw in a few handfuls of peas at the same time me as as the goat’s chee se to boost your veggie intake