LEFTOVER SOUP RISOTTO

SERVES 4 PREP 5 MINS COOK 30 MINS PER SERVE 1550kj COST $$$$$

20g butter 1 onion, finely chopped 1 ¼ cups arborio rice 1 cup leftover soup of choice (see tip) 4 cups vegetable stock, warmed 40g baby spinach leaves ½ cup grated parmesan, plus extra to serve ¼ bunch parsley, chopped, plus extra to serve finely grated zest 1 lemon

1 In a large heavy-based saucepan, melt butter on low. Saute onion 3-4 mins until tender.

2 Add rice, cook 1-2 mins, stirring. Stir leftover soup through.

3 Add 1 cup stock, stirring until it is absorbed. Continue adding stock 1 cup at a time, cooking 15-20 mins until rice is just tender.

4 Stir spinach, parmesan, parsley and lemon zest through. Season to taste. Serve sprinkled with extra finely grated parmesan.