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
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
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