Serves: 4
Total Calories: 530

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 the minestrone and broth in a medium pot. Heat the butter in a separate light-weight, dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine and 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.

Nutritional Facts:

Serves: 4
Total Calories: 530
Calories from Fat: 118

More Recipes from the Sun Oven Cooking Cookbook:
Black Bean Rice
Sun Oven Risotto with Radicchio
Creamy Risotto with Turnips
Risotto al Pomodoro (Tomato Risotto)
Sun Oven Risotto con Porcini
Solar Butternut Squash Risotto
Solar Risotto alla Milanese
Risotto al Minestrone
Asparagus and Brown Rice Casserole
Chicken Thighs with Rice and Mixed Vegetables