Leftover wine means risotto.  I so rarely make it because (cough) I don’t like to have leftover wine, and I certainly don’t like sacrificing a hefty glass to the cooking pan.  A bottle of wine isn’t a cheap thing for most of us; I hover around spending around £7 per bottle and I intend to drink my wine!  But when drinking it isn’t on the cards, let’s not waste our precious my precious wine.

Oh, to live in Italy or France where 4 euro wine is good!  Anyway, this price point reminds us to not leave half empty glasses of wine. or be like Marina O’Loughlin and not pour hulking great glasses in the first place.  If you’re tidying up after a boozy lunch or lovely party DON’T throw every half glass leftover; freeze it if you need to and know that this risotto can be filling up your bowl with all its warming and cosy goodness.

This red wine risotto can use up frozen red wine if you have some lurking.  I served it to my friend Lucy with a hefty stir through of Stilton and some leftover sprouts; both optional, but if you’re feeding a lotta people on Boxing Day or after, this is a thrifty and delicious way to nail those tricky leftovers.

(One glass of leftover) Red Wine and Stilton Risotto

Serves 2, heartily


50 grams unsalted butter
1 medium onion (around 100 grams)
200 grams risotto rice
250ml red wine
250ml chicken/veg stock/water
Around 100g blue cheese (optional)
Around 50 grams grand padano/any Italian hard cheese
Leftover greens (totally optional)


Knife, chopping board
Large frying pan
Wooden spoon


About three quarters of an hour


If using frozen wine, defrost
Finely dice the onion
If using a stock cube, prep the stock


Heat the butter in the saucepan and when it’s a little frothy, add the diced onion
Cook on a medium/low heat until the onion is see-through – at least 10 minutes but give it 20 if you can
Only when the onion is soft enough to be squashed with your wooden spoon add the risotto rice
Stir it around and make sure it’s all covered with the butter
Turn up the heat and pour in the wine; let is cook nice and hot for a couple of minutes
Heat back down to medium and add some stock/water and stir
Keep on adding the stock/water and giving the odd stir until the rice has a nice texture; not too soft but I’m not keen on too much of a bite.  Some brands of rice might take 20 minutes, some 30, so follow pack instruction
When you’re happy, stir through the grated hard cheese, and a little of the blue cheese, if using
If you’ve got some greens or sprouts to use up, stir them through, too
Serve with extra blue cheese and  sprouts if you like

Storage/further meals

Lots of people worry about storing leftover rice; billions of people all over the world eat leftover rice, so just be careful and you’ll be fine
Allow to cool to room temperature then cover
You can keep for 5 days in the fridge as long as kept cold and covered
Only reheat what you need at any one time

Got a question? Ingredient you need help with? Get in touch:


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