Marmite Risotto
Extract from The Marvellous Miniature Marmite Cookbook • By Paul Hartley • Published by Bloomsbury
About
Storecupboard heaven.
Don’t be put off by thinking risotto is tricky because it’s not. It just needs a little patience and attention – it’s actually even therapeutic after a busy day.
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abigail.ponchillia favorited Marmite Risotto
17 Jan 22:00
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WhereTheWildThingsAre favorited Marmite Risotto
22 Jul 19:21
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Sammantha L. favorited Marmite Risotto
21 Jul 16:49
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Step 1
DISSOLVE 3 TABLESPOONs of MARMITE IN 1 PINT OF BOILING WATER. FINELY DICE 2 LARGE SHALLOTS AND 1 CLOVE OF GARLIC AND PREPARE 1 TEASPOON OF FRESH THYME LEAVES AND THE ZEST OF 1 LEMON. MELT 25G of BUTTER IN A HEAVY-BASED PAN, SAUTé THE ShallotS AND GARLIC UNTIL SOFT THEN ADD THE THYME AND ZEST. OVER A LOW-MEDIUM HEAT, ADD Risotto RICE such as Arborio AND SAUTé UNTIL TRANSPARENT, THEN GRADUALLY ADD THE MARMITE STOCK, EACH TIME WAITING FOR THE RICE TO ABSORB IT BEFORE ADDING MORE AND STIRRING ALL THE TIME. YOU MAY NOT NEED ALL THE STOCK – JUST STOP WHEN AL DENTE. FINISH WITH A SPLASH OF CREAM, A FEW SLICED SAUTéED MUSHROOMS, SEASON AND SERVE.
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