Leftover minestrone can be used to make a delicious, creamy, solar-cooked risotto in under an hour. Make sure you use the right kind of rice, Arborio or, if you can find it, Carnaroli.

Risotto al Minestrone


2 tablespoons butter

1 small onion, finely chopped

1 cup arborio rice

1/2 cup dry white wine

1 1/2 cups leftover minestrone soup

1 1/2 cups chicken broth

1/2 cup freshly grated Parmesan cheese, plus additional for serving

salt and pepper to taste

fresh basil, chopped


Set Global Sun Oven out to preheat.

Heat minestrone and broth in a medium pot. Heat butter in a separate light-weight, dark pot over medium high heat. Add onions and saute until translucent, about 3 minutes. Stir in the rice, saute for about 1 minute. Add wine, cook until it evaporates, about 2 minutes. Add hot minestrone and broth mixture, stir, cover and transfer the pot to the Sun Oven. Cook for 25 minutes (set timer). Remove from Sun Oven, stir in cheese and basil. Serve with additional grated cheese.

Makes 4 servings.

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