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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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)
Method
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,366kJ/ 797kcals
Fat
13g
Saturated Fat
7.2g
Carbohydrates
145g
Sugars
7.3g
Fibre
4.2g
Protein
17g
Salt
0.4g
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