Garlic Mushroom Risotto with Rocket & Toasted Pine Nuts

Risotto is my go-to when I don’t know what to make for dinner (which is a lot of the time!). Normally you’d use white wine in risotto but I didn’t have any, so apple cider vinegar worked perfectly to add that subtle tang.

Marmite might sound like a bit of an unusual addition, but it gives it such a rich flavour and brings out the almost meaty flavour of the mushrooms. If you’re not the biggest marmite fan, you can swap it for miso!

Garlic Mushroom Risotto with Rocket & Toasted Pine Nuts

Delicious risotto with meaty mushrooms, garlic and a subtle cheesy flavour.


  • 150 g carnaroli or arborio rice
  • 750 ml mushroom or vegetable stock
  • 250 g mushrooms I used a mix of chestnut and portobello
  • 2 tbsp nutritional yeast
  • 1 tsp olive oil
  • 2 garlic cloves
  • 1 onion
  • 1 celery stick
  • 1 tbsp apple cider vinegar
  • 2 tsp marmite Aldi’s is gluten-free

To serve

  • Toasted pine nuts
  • Handful of rocket


  • Finely chop the onion, garlic and celery. Fry for a few minutes in a large pan with the olive oil.
  • Add the rice and stir until it’s well coated with the oil and mixed with the onion/garlic/celery mix. Roughly chop the mushrooms and add to the pan.
  • Add the apple cider vinegar and stir quickly until it’s mostly evaporated. Pour in a ladleful of stock and stir until the water is absorbed by the rice. Add in the marmite and nutritional yeast and mix well.
  • Pour in another ladleful of stock and stir until absorbed. Repeat this until all of the stock is absorbed and the rice is al dente (it should take around half an hour).
  • Finish with a drizzle of garlic oil and some toasted pine nuts

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  1. Pingback: Miso Roasted Red Cabbage with Satay Dressing - Sarah's Vegan Recipes

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