• 4 c low sodium chicken or vegetable broth
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 c arborio rice
  • 1 c white wine (I use a sauvignon blanc in the $8 range)
  • 2 c leftover roasted vegetables, brought to room temperature and diced into bite-size pieces
  • 1 c leftover steak, cooked rare, brought to room temperature and diced into bite-size pieces
  • 1 c grated smoked gouda (this gives it a mac-and-cheese type feel)
  • 1 tbsp steak seasoning (or more if you so desire)


  1. Bring broth to a boil, then reduce to simmer.
  2. Saute onion and garlic in olive oil in a large saucepan over medium-low to medium heat until onion is translucent (about 3-5 minutes)
  3. Add dry rice and saute for 2 minutes, stirring constantly.
  4. Add 1 c wine and stir until absorbed.
  5. Once the rice has absorbed the wine, start adding the broth, two ladles at a time. Your goal is to have this at a simmer. Stir frequently (but not constantly) until absorbed. Add more broth. This does take a while (you’re looking at about 20-30 minutes of active cooking from start to finish).
  6. Continue adding the broth at 2 ladles at a time until all the broth has been added.
  7. Cook, stirring almost constantly, until the risotto reaches your desired consistency (maybe another 5 minutes, tops!). Add in the leftover vegetables and steak.
  8. Turn the heat to as low as possible, then stir in the smoked gouda and steak seasoning. Remove from heat and cover for 5 minutes to let the leftovers heat up, then serve.