Marmite mushroom risotto

By Marni Dixit September 26, 2013

Why we love Marmite and mushroom risotto

1. Marmite is packed with B vitamins and iron.

2. This dish packs a vegetable punch.

3. Great taste.

4. Fantastic new twist on classic risotto.

5. Perfect for a weekday dinner.



Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

1 tbsp Sanitarium Marmite

2 tbsp oil

1 onion, peeled, finely diced

1 cup (250g) Arborio rice

250g button mushrooms, cleaned, quartered

250g courgettes, trimmed, cut into pieces

1 cup baby spinach leaves

1 tsp margarine

50g Parmesan cheese, grated



1. Place the Marmite in a one 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 one minute, until softened. Add the rice and cook for two to three minutes until warmed through. Add mushrooms.

3. Add boiling water mixed with Marmite, one 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 courgettes, baby spinach leaves, margarine and cheese. Stir gently to combine. Serve in warmed bowls.

*Tip: Use seasonal vegetables such as asparagus, fennel, broccoli or cauliflower for a difference. Also note, risotto rice is cooked when it is still has a little ‘bite’ not completely soft. A good risotto is still slightly wet and juicy when served and should spread over the plate.

More risotto recipes

Microwave butternut risotto

Quick sausage risotto

Tomato and eggplant risotto