Summer Risotto Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Margarine2 Ounce (50 Gram)
 Onion1 Large, chopped
 Button mushrooms4 Ounce, sliced (100 Gram)
 Long grain rice6 Ounce (175 Gram)
 Marmite1 Teaspoon, dissolved in 600- 750 ml/1 -1 1/2 pints boiling water
 Boiling water1 1⁄2 Pint (600- 750 Milliliter, For Dissolving The Marmite)
 Salt1 Pinch
 Pepper1 Pinch
 Dry mustard1 Pinch
 Castor sugar1 Pinch
 Corn oil2 Tablespoon
 White wine vinegar1 Tablespoon
 Cooked peas4 Ounce, cold (100 Gram)
 Canned sweetcorn with peppers7 Ounce (1 Can, 198 Gram)
 Gouda cheese6 Ounce, cut into small dice (175 Gram)
 Sultanas2 Ounce (50 Gram)

Nutrition Facts

Serving size

Calories 619 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 48.5 mg16.2%

Sodium 479.4 mg20%

Total Carbohydrates 68 g22.6%

Dietary Fiber 4.4 g17.6%

Sugars 17.4 g

Protein 18 g35.1%

Vitamin A 19.5% Vitamin C 18.1%

Calcium 34.3% Iron 8.4%

*Based on a 2000 Calorie diet


1. Melt the margarine in a large frying pan, add the onion and cook gently for 5 minutes.
2. Stir in the mushrooms, cook for a few seconds, stir in the rice and cook for 1 minute.
3. Add 600 ml/1 pint of the Marmite stock.
4. Cook gently with lid on for 20-25 minutes until the rice is just tender and has absorbed the stock.
5. Add the extra stock if necessary.
6. Remove from the heat and allow to cool.
7. To make the dressing, place salt, pepper, mustard and sugar in a serving bowl, blend in the oil gradually, and beat in the vinegar.
8. Add the cooked rice and remaining ingredients, stir and serve at once with a green salad.