Rice soup with parmesan croutons

Serves 4 Prep 10 mins Cook 10 mins

LEFTOVERS half portion of risotto primavera EXTRAS

8 slices French stick or sourdough,

cut into small cubes

2 tbsp olive oil

4 tbsp grated parmesan or

vegetarian alternative

2 litres vegetable stock

1 Heat oven to 200C/180C fan/gas 6. Put the bread on a baking sheet. Drizzle with the oil and season. Bake for 5-6 mins. Remove from the oven, sprinkle with the cheese and toss. Return to the oven for 2 mins.

2 Bring the stock to the boil. Add the risotto and reduce to a simmer to heat it through. Serve with the croutons.

PER SERVING 658 kcals, fat 18g, saturates 5g, carbs 98g, sugar 13g, fibre 8g, protein 22g, salt 3g