Risotto with vegetable soup is a first course that is very simple to make and really very good. When you want a vegetable risotto, you can use frozen vegetable soup that you may have in your freezer drawer and want to consume in a different way. You can also prepare this risotto with leftover vegetable soup from the day before so you can prepare it even faster because you won’t have to cook the vegetables before adding the rice. The vegetable soup risotto is also perfect for children and you can prepare it with pureed vegetable soup if your children don’t like chunky vegetables. Now let’s see how to make the risotto with vegetable soup and if you try it, let me know. Barbara
Here are other recipes I recommend trying:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the risotto with vegetable soup
- 9 oz vegetable soup
- 11 oz rice
- to taste extra virgin olive oil
- to taste salt
- 6 1/3 cups water
- 3 1/3 tbsp white wine
- 1 knob butter
- 1 3/4 oz grated cheese
How to prepare the risotto with vegetable soup
Let’s start preparing the risotto with vegetable soup. First, pour the frozen or fresh vegetable soup into a large pot, add the water and some salt, put it on the heat, and cook for 15 minutes from the moment the water starts to boil. Skip this step if you already have the vegetable soup ready.
Pour the rice into a large pan and toast it, deglaze with the white wine. With a slotted spoon, scoop the vegetables from the soup, add them to the rice, and mix well.
Gradually add the cooking broth from the vegetable soup as needed by the rice until it is cooked.
When the rice is done, remove from the heat, season with salt, add the butter and cheese, and stir well. Serve the risotto with vegetable soup hot.
How to store the risotto with vegetable soup
Store it in the refrigerator but I recommend consuming it as soon as it’s ready.
