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Summer Risotto

salad.queen's picture
  Margarine 2 Ounce (50 Gram)
  Onion 1 Large, chopped
  Button mushrooms 4 Ounce, sliced (100 Gram)
  Long grain rice 6 Ounce (175 Gram)
  Marmite 1 Teaspoon, dissolved in 600- 750 ml/1 -1 1/2 pints boiling water
  Boiling water 1 1⁄2 Pint (600- 750 Milliliter, For Dissolving The Marmite)
  Salt 1 Pinch
  Pepper 1 Pinch
  Dry mustard 1 Pinch
  Castor sugar 1 Pinch
  Corn oil 2 Tablespoon
  White wine vinegar 1 Tablespoon
  Cooked peas 4 Ounce, cold (100 Gram)
  Canned sweetcorn with peppers 7 Ounce (1 Can, 198 Gram)
  Gouda cheese 6 Ounce, cut into small dice (175 Gram)
  Sultanas 2 Ounce (50 Gram)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Summer, Party
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

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

Summer Risotto Recipe