My Zero Waste Kitchen

serves 2–3

1 tbsp coconut or olive oil, plus extra to serve

1 onion, finely chopped, about ⅔ cup

1 garlic clove, crushed

1 celery stalk, finely chopped, about ¾ cup

1 cup risotto rice, such as Arborio

1 qt hot vegetable or chicken stock

2oz (60g) Parmesan cheese, grated

salt and freshly ground black pepper, to taste

1 tbsp chopped parsley, to garnish

¼–½ tsp chili flakes, to garnish (optional)

first make the base

1 Heat the oil in a large pan over medium–low heat. Add the onion, garlic, and celery, and cook, stirring occasionally, for about 5 minutes or until soft.

2 Add the rice and increase the heat to medium–high, stirring constantly for 1–2 minutes.

3 Add a ladleful of stock and stir until thoroughly absorbed into the rice.

4 Repeat this process a ladleful at a time, until the rice is creamy and tender, but still firm to the bite. Depending on your rice, this will take 15–25 minutes, and the amount of stock needed will vary.

5 Remove the pan from the heat and stir in the Parmesan cheese.

6 Season to taste with salt and pepper. Place the lid on the pan and set aside for 2–3 minutes before serving.

7 Garnish with the parsley and chili flakes, if using.

now zero-waste it!

asparagus stalks

Use up the whole of your asparagus spears. Take around 5½oz (150g) asparagus ends and discard any parts that are very dry. Finely slice the rest into thin “coins.” Stir into the risotto with the last ladleful of stock at step 4.

leftover roasted chicken

Shred about 5½oz (150g) cold, leftover chicken, discarding the skin if necessary. Add to the risotto toward the end of step 4 to heat through.

leftover vegetable drawer veggies

Use up to around 7oz (200g) leftover mixed veggies from your vegetable drawer, such as carrots, bell peppers, or zucchini. Chop, and then steam in a double boiler until cooked through. Add to the risotto toward the end of step 4 and continue as per the recipe.

Rescue-it risotto