Vegemite Cookery

Most people think that you can only have Vegemite on toast and of course most non-Australians think Vegemite tastes horrible, well it is if you spread it like peanut butter thick, the trick with vegemite is to spread it thin especially if you haven't tried it before

Most australian homes have Vegemite not just for use on sandwiches or toast but for stock and as a drink
This recipie comes from the Kraft vegemite website and uses Vegemite as stock

Roast Pumpkin And Leek Risotto
Serves: 4
Preparation: 10-15 mins
Cooking: 40 mins

500g butternut pumpkin, cut into cubes.

olive oil spray.

1 teaspoon butter.

1 leek, sliced and washed.

125g rashers bacon, rind removed and chopped.

1 clove garlic, crushed.

11/4 cups short grain rice.

1 tablespoon VEGEMITE.

1 litre (4 cups) boiling water.

pepper, to taste.1/4 cup finely chopped parsley.

40g butter.

shredded Parmesan cheese.

SPRAY pumpkin with olive oil spray and bake at 200ºC for 25-30 minutes or until golden.

Heat butter in a pan and cook the sliced leek, bacon and garlic for 2-3 minutes or until bacon is browned.

ADD rice and stir for 2 minutes or until coated in butter mixture. Stir in combined Vegemite and water. Bring to boil, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally until water is absorbed and rice is cooked.

REMOVE from heat and stir in pepper, parsley, and butter. Spoon into serving bowls and top with shredded Parmesan. Serve immediately

photos from the Kraft Vegemite website