2 carrots, diced

1 red bell pepper, diced

1 onion, chopped

30 ml (2 tbsp) olive oil

625 ml (2 1/2 cups) chicken broth

1 can 398 ml (14 oz) diced tomatoes

250 ml (1 cup) leftover risotto (see recipe)

Salt and pepper

In a saucepan, soften the vegetables in the oil. Season with salt and pepper. Add the broth and tomatoes. Bring to a boil. Simmer for about 20 minutes or until the vegetables are tender.

Add the risotto and stir. Bring to a boil. Remove from the heat and let rest for 5 minutes before serving. Adjust the seasoning.

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