Recipe

Risotto with leftover soup, spinach and parmesan

Put that lingering cup of leftover soup to good use in this risotto recipe. Any homemade soup will work a treat to add an injection of flavour to this deliciously simple risotto

Oct 15, 2017 11:03pm
By Jennene Plummer
  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 20 gram butter
  • 1 onion, finely chopped
  • 1 1/4 cup Arborio rice
  • 1 cup leftover soup of choice (see recipe tip)
  • 4 cup vegetable stock, warmed
  • 40 gram baby spinach leaves
  • 1/2 cup grated parmesan, plus extra to serve
  • 1/4 bunch parsley, chopped, plus extra to serve
  • finely grated zest of 1 lemon

Method

  • 1
    在一个大的heavy-based saucepan, melt butter on low. Sauté onion for 3-4 minutes until tender.
  • 2
    Add rice and cook for 1-2 minutes, stirring. Stir leftover soup through.
  • 3
    Add 1 cup stock, stirring until it is absorbed. Continue adding stock, 1 cup at a time, cooking for 15-20 minutes until rice is just tender.
  • 4
    Stir spinach, parmesan, parsley and lemon zest through. Season to taste. Serve sprinkled with extra finely grated parmesan and parsley.

Notes

  • Any leftover homemade soup will do. Also, use up any parsley left in your vege crisper.

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