Look, I know I’m completely obsessed about risotto and making it an ‘easier’ job in any way that I can; it’s not that I mind the stirring, in fact it can be a relaxing ritual – time to think of the day’s events, a slowing down of the brain into an evening frame of mind, it can even be enjoyable!
But there are times I don’t want that, hurried times where my tummy’s rumbling and I really, really fancy a huge bowl of restorative risotto – quick.
This recipe fits the bill perfectly; it’s quick, easy, deeply umami-rich and savoury. A real kick-in-the-teeth taste wise, but still manages to also be creamy and comforting.
Quick & Easy Marmite Mushroom Risotto
250g mushrooms, quartered
1 medium leek, halved lengthwise and sliced thinly across
Dried Porcini mushrooms, 20g pack.
1 chicken or Porcini stock cube, if you’re not using stock
2 x 250g pouches of ready cooked brown rice
100g garlic & herb Cream cheese
To Finish: 1tbsp butter mixed with 1 heaped tsp marmite
(Yes, marmite- the name gave it away, surely?!!)
1. Heat the 2tbsp. Butter in a pan, add the mushrooms and leek and stir for a few minutes until softened.
2. While the mushrooms and leek are cooking, empty the dried Porcini into a bowl, pour over the Marsala and about a cupful of boiling water, leave to soften.
3. After a few minutes, when the Porcini have softened, pour off the liquid (through a tea strainer, to collect any grit) into a measuring jug.
Chop the Porcini finely and add to the pan.
4. Make up the Porcini liquid to 1 pint, add the stock cube to it (if using) and pour onto the mushroom and leek mixture.
* note: the dried Porcini add a very ‘mushroomy’ deep taste, they can easily be left out if you so wish*
5. Let it bubble away for a few minutes for the strong smell of alcohol to evaporate.
Add the rice, enough water to give a ‘risotto’ consistency, and keep it bubbling away for a few minutes for the rice to heat through well.
6. Stir in the cream cheese; this turns it beautifully creamy and comforting – we’re almost there!
7. Take it off the heat and stir in the ‘Star of the Show’ marmite and butter ‘mantecatura’.
8. Let it cool down enough that you don’t burn your tongue! I speak from experience here 😉
Mmmmmmm 🙂 Quick, easy supper. And no trouble at all.
No tahini….? 😉
Shocking, I know! 😉
Ha ha 🙂
This dish looks and sounds delicious. One to make for the weekend 🙂
Thanks Kath! I had two big bowls lol x