After I gave the rice time to thaw I popped it in a frying pan with about 1/2 a cup of hot broth and I just picked up where I left off. Stirring and adding more broth until the rice was cooked. In a separate pan I sautéed loads of garlic, red onions in olive oil, and added in chopped kale just until wilted. And, when the rice was tender stirred the vegetable mix along with some shredded Romano cheese and a little knob of butter -- risotto experiment one, finished.
Next time I think I will store the rice when it is a little less cooked (in truth it was more than half way) but this isn't a bad plan for a busy night -- 10 minute risotto.