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A bowl of risotto rice with corn, cucumber, avocado, baby spinach and pickled red onions.

Risotto Corn Salad Leftovers Remake

  • Author: Emily Wilson
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 salad 1x
  • Category: Salads
  • Cuisine: American


An interesting way to reinvent leftovers!


  • 1 cup Corn and Basil Risotto Salad
  • 1 cup baby greens such as spinach, kale or arugula
  • 1/4 cup pickled red onions
  • 1/2 avocado, diced
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons pickling liquid or rice wine vinegar
  • 2 teaspoons extra virgin olive oil
  • Kosher salt and black pepper, to taste


  1. Mix all the ingredients in a large bowl and toss together. Season to taste and serve!

Keywords: leftovers, risotto, easy recipes, how to use leftovers, tips to avoid cooking, no cook recipe ideas