Guinea Fowl Risotto

It's a tradition, or an old charter or something, that there are leftovers from your Sunday Lunch.  What you do with them is the interesting bit.  I love slices of roast beef reheated in gravy and served with mash.  I adore roast chicken, stuffing and salad sandwiches, with butter not margarine! 

The leftovers from this weeks Sunday lunch were destined to be a risotto.  There is something about risotto that manages to centre me.  I've cooked so many of them that I can relax into the process and, without much thought, turn out a great dish.

Because the star of tonight's risotto was a real star, roast guinea fowl, I kept the rest of the dish quite simple.  Onions and celery formed the base of the risotto with a glass of white wine and plenty of stock.  To add a bit of colour and freshness I also added frozen peas.  Z had lunch at Dock Street Market today and, luckily for me, brought home one of the Riverside Sourdough Bakeries loaves.  The bread and a glass of wine really made the dish a meal.