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Notes: Double the planned portion when barbecuing or roasting chicken or a large cut of pork, beef, or lamb. Then stash extras in the refrigerator for up to a week, ready to pull out to make this recipe.


  • Prepared risotto
  • Thin slivers of cooked poultry, pork, beef, or lamb
  • Shredded parmesan or fontina cheese

How to Make It

  1. Prepare risotto (from a mix or recipe). When rice is just cooked, add thin slivers of cooked poultry, pork, beef, or lamb and mix. Sprinkle shredded parmesan or fontina cheese on portions.