Bringing life to leftovers

Bringing life to leftovers

7 September 2022

We've all been there, leftovers put into the fridge only to be thrown out days later.  There are so many possibilities when it comes to getting creative with your ingredients. Transform your wilted greens into delicious pesto, make a staple vegetable stock from discarded trimmings, or airfry the perfect italian snack from your leftover rice. Bring new life to leftovers with our easy to follow recipes. 


Leftover Risotto


Makes: 18-20  | Preparation time: 15-20 minutes | Cooking time: 8-12 minutes


·       300-400g leftover risotto

·       150-200g mozzarella, cut into small pieces

For the coating:

·       Approx. 150g plain flour

·       2-3 large free range eggs, lightly beaten

·       150-200g panko breadcrumbs


1.       Divide the leftover risotto in 18-20 equal amounts.

2.       For each ball, flatten and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball.  Repeat with the remaining risotto balls.

3.       Put the flour, eggs and breadcrumbs into three separate bowls. Dip each risotto ball into the flour, then the eggs and finally, the breadcrumbs.

4.       Spray or brush the arancini with cooking oil and place in your Russell Hobbs Satisfry Airfryer close and set on Airfryer setting.  Cook for 8-12 minutes or until golden brown.

5.       Serve with a tomato dipping sauce.


Leftover Greens


Makes: approx. 300 ml | Preparation time: 5- 10 minutes


·       200 g leftover greens (rocket, spinach, soft herbs)

·       100g pine nuts, roasted

·       100g parmesan, finely grated

·       2 garlic cloves, minced

·       300ml olive oil

·       Salt and pepper to taste


1.       Put all the ingredients into your Russell Hobbs Desire Matte Black Food Processor.

2.       Blend to a paste. 


Leftover Vegetable Trimmings


Makes: Approx. 3 Litres | Preparation time: 5-10 minutes | Cooking time: 2 hours

Tip: try to avoid using vegetables such as cabbages, broccolis, potatoes as they could make the stock bitter or cloudy


·       Approx. 2 kg vegetable trimmings/ off cuts

·       3 L water

·       5-8 white peppercorns


1.       Put all the ingredients into your Russell Hobbs Good To Go Multicooker. 

2.       Select the boil setting and bring to the boil. 

3.       Select the high slow cooker setting and cook for 1 hour.

4.       Strain through a fine sieve and leave until completely cool.

5.       Can be stored for 3-5 days in the fridge.

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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.