Ingredients
Method
1.In a large, heavy-based saucepan, melt butter on low. Sauté 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, cooking 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 and parsley.
Note
- Any leftover homemade soup will do. Also, use up any parsley left in your vege crisper.
