I trusted my kitchen witch's intuition & turned it into soup. Oh my gods & godesses! It was delicious!
Here's the formula:
4-6 cups broth (I used Bryanna's vegan chicken-style broth powder)
2 cups leftover risotto (tonight's was mushroom, leek, butternut with white beans)
Toss all into a pot & heat until TVP is soft. Sprinkle with fresh parsley and/or green onions. Serve with crusty bread.
The funny thing is that both of these meals - last night's risotto & tonight's soup - were a result of the "I've got nothing left in the refrigerator to eat & no time to go to the store!" syndrome. For some reason, I had some unused leeks and a few mushrooms in the crisper. And, the last time I steamed butternut squash, I didn't need it all so tossed the rest in the freezer. Tossing in the beans was simply a whim.
Really, risotto is perfect for using those odds & ends left after a week's worth of cooking.
oh, & Wild & Bright Blessings!!