Easy Cheese Risotto Made with Leftover Rice

Easy Cheese Risotto Made with Leftover Rice

This is an easy risotto made with lots of shimeji mushrooms and leftover rice!

Ingredients: 2 servings

Leftover rice
2 bowls' worth (300 g)
3 slices
1 clove (optional)
Soup stock granules
1 - 1 1/2 tablespoons
About 100 ml
Grated parmesan cheese
2 tablespoons
Sliced cheese
1-2 slices


1. Melt the butter in a frying pan, then stir-fry the sliced garlic. If you aren't using garlic, just start by stir-frying the onion.
2. When the garlic has become fragrant, add and stir-fry the onion. Season with salt and pepper to shorten the time it takes for it to release its moisture.
3. Once the onions have browned, add the thinly sliced bacon (or Wiener sausages) and stir-fry quickly.
4. Add the rice, enough water to cover the rice, and the soup stock granules, and stir-fry for 2-3 minutes.
5. When the liquid has reduced, mix in the milk and cheese. Transfer to serving plates and top with powdered cheese and parsley (not listed in ingredients). Enjoy!

Story Behind this Recipe

I just made this for lunch one day when my child stayed home from school. It turned out delicious!