Marmite™ and mushroom risotto image 1

Marmite™ and mushroom risotto

Serves 4
Prep 10
Cook 20
A tasty meal that's easy to prepare and sure to impress. Bold savoury flavours and hearty vegetables make this a real winter favourite.
  • 1 tbs Marmite™
  • 1L boiling water
  • 2 tbs oil
  • 1 onion, peeled, finely diced
  • 1 cup (250 grams) arborio rice
  • 250g button mushrooms, cleaned, quartered
  • 250g zucchini (courgette), trimmed, cut into pieces
  • 1 cup baby spinach leaves
  • 1 tsp margarine
  • 50g parmesan cheese, grated

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  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 add sliced zucchini (courgette), baby spinach leaves, margarine and cheese. Stir gently to combine.

Tips

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

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