Got leftovers? Make a risotto! This simple procedure almost always works for me, and it was just fine for dinner tonight when the larder revealed a little "tree" of broccoli and an aging part-head of cabbage. Clean 'em up, parboil 'em, then make a quick risotto with butter, onions and garlic and arborio rice, adding in the cabbage toward the end and the broccoli florets, just long enough to heat through, with a handful of grated Grana Padano cheese at the end. It's simple and reasonably quick, and with a little practice, the idea that risotto is a complicated dish requiring constant attention goes away.
Yeah, it requires some attention, but it's worth the 25-minute effort. It really is!