Hailing from Northern Italy where it remains a classic and staple dish, risotto is a warming and often wintery winner. Easily plant-based with the right cheese and oil instead of butter, there is no compromise on flavour - with rich, earthy mushrooms and a generous glug of white wine - you can enjoy Italian home comforts at your dining table!
Swap the packet rice for arborio and your dish will become extra indulgent - but you'll need a little extra time and patience too. Keep the costs down by using already cooked, leftover rice - and quickly transform it into a tasty midweek meal. Plant-based, and packed with taste. Always.
Method
Put a frying pan on medium heat and add ¾ butter to the pan. Once melted, add diced onion and minced garlic. Brown off onions for a few minutes, stirring continuously. Once soft and brown, add chopped mushrooms and leek. Keep cooking for a few minutes.
Next, add your rice, stock cube, thyme, tsp of marmite with ½ cup of water and ½ cup wine. Stir well to combine everything together.
Add lemon zest and juice and extra butter. Keep stirring and cooking on a medium heat.
Once your rice is almost fully cooked and soft, add ¾ of your Ched Spread and stir in. Season and add extra wine, cheese or seasoning to taste.
Serve with yoghurt and chopped spring onions.
