Use leftover soup to flavour a simple risotto. This version uses butternut squash soup, but vary the recipe by using any other leftover soup you have.
Combine the leftover butternut squash soup and stock in a pan and warm through.
Heat the olive oil in a pan over a low heat and soften the onion. Add the rice to the pan. Cook through for five minutes.
Ladle the stock into the rice pan at regular intervals, allowing the rice to absorb each time. Stir well each time the stock is added to the pan. Continue this process until the rice is cooked through.
Serve with grated parmesan.
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