Leftover Soup Risotto

My husband isn't a big fan of eating the same dinner 2 nights in a row, unless it's pizza. So, in an effort to stretch our food, I decided to try to make risotto. Before I swore off packaged foods, it was something we really enjoyed often. Surely, I could make my own. So, I put on my swanky 50's style apron and got to work.


Ingredients:

• 4-5 cups leftover vegetable soup, puréed, depending on how creamy you'd like it. More soup makes it more creamy.
  
• 1 cup Arborio rice
  
• salt to taste
  
• Tony Chachere's Creole Seasoning to taste
  
• 1 Tbsp olive oil

Directions:
1. Heat the olive oil in a large saucepan.

2. Add the rice. Sauté until brown.

3. Add the soup, 1 cup at a time, and cook rice for 20 minutes, stirring very often.

It turned out pretty good. My husband and I really liked it, however our 18 month old rejected it after one taste. I am not sure what sort of grudge she holds against broccoli.