Odds-and-ends fennel risotto

Odds-and-ends fennel risotto

This is about using up what you have – bits that usually end up in the bin, such as a Parmesan rind, vegetable trimmings, forgotten herbs and (possibly wilting) bags of salad in the fridge drawer.

5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 35g butter
  • 1 onion, chopped
  • 75g fennel, leek or celery trimmings (or a mix), chopped
  • 350g risotto rice
  • 1.2 L vegetable stock
  • 125ml dry white wine (or vodka or dry vermouth)
  • 2 pieces Parmigiano Reggiano or Grana Padano rind (optional)
  • 30g Parmigiano Reggiano or Grana Padano, finely grated
  • 60g salad leaves, such as rocket, watercress or spinach
  • 20g chopped soft herbs, such as parsley, chives, tarragon or mint (or a mix)


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Keep chopped fennel, leek and celery trimmings in the freezer, ready to be cooked down as a base for risottos, soups and stews, adding loads of flavour at no extra cost.


Typical values per serving when made using specific products in recipe


3,366kJ/ 797kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating