Odds-and-ends fennel risotto

Heat 20g of the butter in a large heavybased pan. Once melted, add the onion and vegetable trimmings. Cook over a low heat, stirring occasionally, for 6-8 minutes, then add the risotto rice and cook for 2-3 minutes more, stirring to toast the rice. Bring the stock to a simmer in a neighbouring pan as you cook.

Add the wine and cook, stirring until absorbed, then add the cheese rind (if using) and the hot stock, 1 ladle at a time, stirring continuously – only add the next ladleful when the previous one has been absorbed.

After about 20 minutes, when the rice is almost al dente and most of the stock has been used up, add the remaining butter, grated cheese, salad leaves and chopped herbs. Pour in a final ladle of stock, stir vigorously until well combined, then cover and let the risotto sit off the heat for 2 minutes. Serve immediately. The cheese rind will now be soft enough to eat, so cut into pieces with a knife, for sharing.