Leftover Lunch: Sweet Pea Risotto Cakes with Grilled Shrimp and Corn Vinaigrette

Ah, the mighty leftover. Last week I made a delicious risotto loosely based on a Cooking Light recipe. It was a veggie-packed risotto in a lovely moat of sweet corn broth, and I topped the lot with grilled garlicky shrimp. Pure summer, and good for you to boot. And of course, I cooked for your average family of four, as I often seem to. I dutifully packed the leftovers away and vowed to not let them go to waste.


The next day I scooped out two balls of the chilled risotto, flattened them slightly, and dredged them in cracker meal. Not unlike the more traditional arancini, I then quickly pan fried them in a little olive oil.


The warm cakes found their home on a pile of baby lettuces, topped with the cool leftover grilled shrimp (I didn't want them to be overcooked so I didn't reheat them). The corn broth I whisked into a quick vinagrette, which made a sweet savory dressing that perfectly complimented the salad. All told I think it took me 10 minutes to make this leftover lunch that ended up being worthy of first-run respect. Yum.


Sweet Corn and Pea Risotto with Corn Broth
serves 2, with leftovers

for the corn broth:
2 1/2 cups water
2 cups fresh corn kernels
1/4 teaspoon salt

Combine 2 1/2 cups water and 2 cups corn kernels in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until corn is tender. Stir in 1/4 teaspoon salt. Place corn mixture in blender or food processor; process until smooth. Strain corn mixture through a sieve into a bowl. Set aside and keep warm. This would also make a lovely soup all on its own!

for the risotto:
3-4 cups organic vegetable or chicken broth
2-3 tablespoons butter
1 cup uncooked arborio rice
1/2 cup diced onion
1 medium carrot, minced (or more if desired)
1 medium stalk celery, minced (or more if desired)
1 cup frozen green peas
2 cups fresh corn kernels
grated Parmesan cheese and basil, chives or parsley for garnish

Warm broth either in a small saucepan or in the microwave. Melt butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add onion, carrot, and celery; cook 3 minutes, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Add peas, corn kernels, a good grating of the cheese, and herbs, stirring until blended and hot.

Place a mound of risotto in a shallow bowl and ladle some corn broth around it. Top with more cheese and herbs if you desire. This is great with some garlicky grilled shrimp piled on top, but also makes a lovely light vegetarian meal. And obviously, these pictures are not of the original recipe, but of my leftover feast. Enjoy!