This was born out of a need to use up some very good leftover haggis (one can only eat so much at one go) that was also too darn expensive to throw away, plus going against the grain somewhat. I like to use up any leftovers whether meat or veggie. This was definitely a success and may mean purchasing haggis other than on Burns night.. if it's possible. This is a rather thrown together recipie and will vary according to what you've got to use up, in my case some potatoes that were steam roasted with some pork for another meal.
Haggis Risotto (serves 2-3):
1 onion chopped roughly
Large slug of olive oil
200g arborio risotto rice - vary according to number of people to feed
Leftover haggis - as much as you have
Leftover potatoes cubed
400ml chicken stock - either good quality cube or homemade
Sage - fresh or dried
Cabbage/Greens/Spinach/Pak Choi - chopped finely, quantity as desired
In a heavy based pot fry the onions in the olive oil until just turning brown.
Add in the risotto rice and stir to coat in oil.
Then add the haggis and break down with a wooden spoon, keep stirring at this point as it can stick fast.
Throw in the leftover potatoes (or your choice of vegetables) and stir in the sage to combine.
Add the stock according to how you like to make risotto. Some people put all of the stock in in one go, others add little by little. I find either method works, although the latter gives you more control over the liquid.
Once the rice is nearing the 'al dente' point (soft but chewy) add in the cabbage/greens/spinach/pak choi and stir into the rice. Allow to cook through for 2-3 minutes until wilted and tender. Ideally there should be a small amount of liquid left at the bottom of the rice. Add black pepper to taste and serve immediately.
Sorry about not including a picture - it all got eaten before I got a chance!!