Leftover soup risotto

We're giving a new life to the otherwise forgotten leftover homemade soup in the back of the fridge, plus using up that parsley lurking in your vegie crisper. You could also use leftover thyme or chives.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Leftover soup risotto
  • 20 gram butter
  • 1 onion, finely chopped
  • 1 1/4 cup arborio rice
  • 1 cup leftover soup of choice
  • 4 cup vegetable stock, warmed
  • 1/2 cup grated parmesan, plus extra to serve
  • 1/4 bunch parsley, chopped, plus extra to serve
  • 40 gram baby spinach leaves
  • finely grated zest of 1 lemon


Leftover soup risotto
  • 1
    In a large heavy based saucepan, melt butter on low. Saute 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, and cook 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.


Leftover creamy chicken soup would also be delicious in this recipe.

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