Risotto in Pita – fast lunch

in Parsimony in the Kitchen
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The other day, I found a variety of leftovers and little bits of lots of stuff. Here’s what was in the fridge:

less than a cup of squash-apple risotto from the night before,
some salsa,
a few tablespoons of red pepper hummus,
two pieces of fresh mozzarella,
two rounds of pita bread, and
assorted greens.

And it made an ample lunch for two growing men. I cut the pita rounds in half and spread some hummus on the inside. Two good dollops in each half and some mozzarella, topped with salsa. I wrapped each stuffed pita half in foil and gently heated them for 15 minutes @300°F. At the table, we had a bowl of shredded lettuces to add a crispness to these delicious, leftover sandwiches. Served with corn chips and sweet lime pickles. The best part: rice and beans (the hummus) make up a perfect protein!

Want to make your own hummus and pita bread, check this out.

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