Prepare to embark on a culinary adventure that transforms the humble risotto into a flavor-packed masterpiece! This isn't just another rice dish - it's a British-inspired sensation that combines the umami-rich depths of Marmite with creamy Arborio rice and a tantalizing crispy chili butter that will make your taste buds dance. Whether you're a adventurous foodie or a comfort food enthusiast, this recipe promises to revolutionize your dinner routine with its unexpected and irresistible combination of flavors.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons Marmite
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons butter
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients. Measure out 1 cup of Arborio rice, 4 cups of vegetable broth, 2 tablespoons of Marmite, 1 finely chopped onion, 2 minced garlic cloves, 1 cup of halved cherry tomatoes, 2 tablespoons of butter, and 1 teaspoon of chili flakes. Have salt and pepper ready for seasoning.
- In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process, as this will help the rice cook evenly.
- In a large, heavy-bottomed skillet or saucepan, melt the 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the finely chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and soft.
- Add the minced garlic to the skillet with the onions and sauté for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Stir in the Arborio rice, ensuring that each grain is coated with the butter and mixed well with the onions and garlic. Toast the rice for about 2-3 minutes, stirring constantly, until the rice becomes slightly translucent around the edges.
- Gradually add the warm vegetable broth to the rice mixture, one ladleful at a time. Stir the rice constantly, allowing each addition of broth to be absorbed before adding the next. This process will take about 18-20 minutes. The risotto is done when the rice is creamy and al dente.
- While the risotto is cooking, prepare the crispy chili butter. In a small pan, melt an additional tablespoon of butter over medium heat. Once melted, add the chili flakes and cook for about 1-2 minutes, stirring frequently, until the butter is fragrant and the chili flakes are slightly toasted. Remove from heat and set aside.
- When the risotto is nearly finished, stir in the 2 tablespoons of Marmite and the halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes are warmed through and slightly softened. Season the risotto with salt and pepper to taste.
- Once the risotto is creamy and the tomatoes are incorporated, remove the skillet from heat. Serve the risotto in bowls, drizzling the crispy chili butter over the top for added flavor and garnish.
- Enjoy your Marmite Risotto with Tomato and Crispy Chilli Butter as a comforting and flavorful dish, perfect for any occasion!
Tips
- Rice Matters: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Broth Temperature: Keep your vegetable broth warm throughout cooking. Adding cold liquid can shock the rice and disrupt the cooking process.
- Constant Stirring: Risotto requires patience and attention. Stir frequently to prevent sticking and ensure even cooking.
- Marmite Mastery: Add Marmite gradually and taste as you go. Its intense flavor can be overwhelming if added too generously.
- Chili Butter Technique: Toast chili flakes in butter just until fragrant to release maximum flavor without burning.
- Al Dente is Key: The perfect risotto should be creamy but still have a slight bite to the rice.
- Serve Immediately: Risotto continues to thicken as it cools, so serve right after cooking for the best texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
