Keep that corn cob for its starchy, flavourful pulp to simmer in a creamy orzo risotto, and drop in a spent parmesan rind for a surprisingly luxurious meal
Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and all sorts, and add pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare. Continue reading…
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