Marmite™ and mushroom risotto

Marmite™ and mushroom risotto

At a glance

  • Preparation
  • Cook time
  • Difficulty Easy
  • Serves 4

Ingredients

  • 1 tbs Marmite™
  • 2 tbs oil
  • 1 onion, peeled, finely diced
  • 1 cup (250 grams) arborio rice
  • 250g button mushrooms, cleaned, quartered
  • 250g courgette, trimmed, cut into pieces
  • 1 cup baby spinach leaves
  • 1 tsp margarine
  • 50g parmesan cheese, grated

Method

  1. Place spoonful of Marmite™ in a 1 litre jug or bowl. Fill with boiling water, and stir to dissolve.
  2. Heat a deep heavy based frying pan with oil. Fry onion for 1 minute, until softened. Add rice and cook for 2-3 minutes until warmed through. Add mushrooms.
  3. Add boiling water mixed with Marmite™, 1 cup at a time, until water is absorbed. Add more hot water to Marmite™ mix if more liquid is needed. Simmer approximately 15 minutes, until rice is tender but still has ‘bite’. Season to taste.
  4. Remove from heat and stir in sliced courgette, baby spinach leaves, margarine and cheese. Stir gently to combine.

Our Tips

  • Use seasonal vegetables such as asparagus, fennel, broccoli or cauliflower for a difference.

Nutritional info

Per serving

  • Energy-Calories 361
  • Protein 13
  • Fat-Saturated 3
  • Carbohydrate 54
  • Carbohydrate-Sugars 4
  • Sodium 338
  • Potassium 690
  • Calcium 152
  • Iron 2.8