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This recipe continues the saga of reuse of two roasted chickens. A leek and pea risotto ? Sounds like fun. The stock was great to make – just 2 hours of boiling and delicious smells. And I now have extra stock left in my freezer.

There wasn’t much  to this recipe – make the vinagrette, fry some leeks and start on the risotto. ( I think risotto is great for when you have people over. It’s fairly easy once you’ve started, all you need to do is continually stir, and you can talk/involve people).

The calamari was a little challenging – I hadn’t done this before. It wasn’t very hard however – once I accepted what I was doing.

The end result ? I think I made the risotto a tad too runny – I think it’s the abundance of cheese/butter at the end. But it was quite good – borderline great. The calamari was also good. However I think this recipe underseasoned it. My wife thought it would be better with a strong seasoning – e.g. lots of butter salt and garlic. Worth trying again.

All in all a great recipe. In the end I actually got a solid five meals from the chickens ( roast chicken, lasagne, and risotto) with two rounds of leftovers, as well as extra stock. Frugal is the new black !