Wild mushrooms risotto with marmite

Main Dish
4 servings
20 min
35 min


Number of serving: 4
1 tbs olive oil

150g arborio rice

3/4 cup dried wild mushrooms - washed

1 3/4 cups water

1/3 cup white wine

1/2 spoon Knorr Chicken Powder

1 tsp Marmite


Freshly ground black pepper

Truffle balsamic glaze


  • In a saucepan, bring to boil washed dried mushrooms and 1 1/2 cups water. Reduce heat to simmer for at least 30 mins and until mushrooms are softened.
  • In a pan, heat up about 1 tbs of olive oil.

    Mix in rice, fry until rice is translucent at the edges.
  • Add wine and mix well until liquid is evaporated.

    Add about 1/2 cup of the boiling mushrooms/liquid. Stir occasionally.
  • Add more mushroom stock when liquid is completely absorbed.
  • Continue until rice is cooked and all the liquid has been absorbed.
  • You might have to add more water to get the consistency or texture you like.

    Stir in Marmite.
    Add sugar and salt to taste.
  • Serve with some freshly ground black pepper. Also delicious with some truffle balsamic glaze!


Wild Mushrooms Risotto with Marmite, photo 1
Wild Mushrooms Risotto with Marmite, photo 2


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