Earlier last week I made tomato soup with an onion and tomato puree, I wrote about it in a blog called either way soup. When I think about eating that soup I feel bored by it, because it doesn't have much texture. Sergio adds tortilla chips to it and I think that helps but I just wanted to stop eating all together, but I hate wasting food. I decided on Friday to use the soup to make risotto, and if it were to turn out to be not enough liquid I was going to boil some shrimp in a small amount of chicken broth and use that to finish the risotto. That is exactly what ended up happening. The result was a creamy tomato risotto with shrimp and topped with crunchy bacon, which could be replaced with asparagus spears or almond slivers instead. Below is how to do it.
4 slices of bacon - cut into 2 inch pieces
1 cup of arboriol rice
3 cups leftover tomato soup
1 cup chicken broth
1 cup raw shrimp
Cook the bacon in a large skillet to render the bacon fat; meanwhile, start warming up your leftover soup in a small saucepan. Rather than bacon you can use 2 tablespoons of butter and 2 tablespoons of olive oil. Scoop out the crispy bacon bits and set aside and add the rice, and stir for about 2-3 minutes. Then start adding the soup one cup at a time and stirring frequently do not add another cup until the liquid has been completely absorbed. Once you run out of soup add about one cup of chicken broth to the saucepan and wait for it to come to a simmer. Then I add the raw, peeled and deveined shrimp to the chicken broth and cook them until they turn pink. Take those out and set aside so they do not overcook. If necessary use the broth used to cook the shrimp to supplement the soup for the cooking of the risotto. Add the shrimp to combine and serve topped with the bacon bits for garnish.